Description
• 3-week native yeast fermentation with daily punch-downs
The must was allowed to soak until natural fermentation commenced and was then extracted with a combination of pumping over
cooling and settling
in Valle de La Orotava
a Mas Candí parcel planted in 2005)
2023 Nicolas Barbou Utopie Creative, Loire, France Luigi Oddero • 3-week native yeast fermentationFrom vines planted in 1975. Hand harvested and whole cluster pressed. Aged for almost 2 years in a mix of old and new wood.
Exchange/Return Notes
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