Description

70-80 year old Sumoll Blanc from 2 plots, 50% left whole cluster, crushed and wild fermented in amphora and left on the skins for 12 weeks, then left in amphora for 4 months on the lees. Like the orange de Noirs above, it s got strong forest vibes with pine needles and rosemary and roasted citrus with nice texture from the skin contact and a lean, zippy finish.