Leyla Kazim x Cas'Amaro — Sercial Pet Nat

Hand-harvested; grapes are destemmed and crushed immediately upon arrival at the winery, then pressed.
The must is chilled to 8ºC and undergoes static settling for 2 days. After the lees are separated, spontaneous fermentation begins, lasting approximately 2 weeks at 14–16ºC.
Before fermentation is fully complete, the must is bottled; fermentation finishes inside the bottle, creating natural carbonation.