Ossian
We use ancient techniques typical of the area, harvesting each small plot by hand. The grapes are then gently pressed to obtain the first must, which fermented with indigenous yeasts in 228 litre and 600 litre barrels and wooden barrels of different capacities. The ageing process was slow and calm, with periodic stirring on the lees, to complete nine months in barrels.
Allergens information
Contains sulphites.
SKU: 106518