Canada do Monte

Hand-harvested, selected on a sorting table, direct pressing, decanted for 12 hours at cold temperature, spontaneous fermentation, first pressings vinified in stainless steel in horizontal vats (45%), second pressings fermented in French oak barrels aged for 3 years (55%), without bâtonnage for 15 months. Citrus-straw yellow color, aroma of iodine, salt, linden. In the mouth, dense concentrated attack, acidity cuts through the middle and remains until the end of the tasting, salt, salt, salt, and iodine, it is a “slap” of the sea.