Ignios Baboso

From a 22-year-old north-facing vineyard with clay and loam soils at 450m altitude.  After careful selection in the field and cellar, the fruit is gently destemmed and crushed; fermentation is spontaneous, in concrete tank for 18 days. Once pressed, it goes to a 600L French oak barrel for malolactic fermentation and 12 months’ aging. Bottled unfiltered.