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dried dill
notes of bell peppers
which hails from the Chinon AOC
Organic and electric
2 days of pre-fermentative maceration
Succés Vinícola Feedback 2019 Catalonia dried dill60% Cabernet Sauvignon and 40% Trepat from Conca de Barber, Catalonia, Spain; full bodied and dry with notes of dried fig, blackberry, black plum, currant, and meat, layers of worcestershire soy teriyaki (think A1 sauce!), black pepper, baking spice, and vanilla, with medium acidity, dry, inky tannins, and a spicy finish. Organic, no added SO2; fermentation in stainless steel with native yeasts followed by elevage in oak barrels for 3 years.
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