Description
only the natural temperature in the cold cellar to regulate—the larger thermal mass allows for a higher natural temperature than smaller barrels
His winemaking is generally quite reductive as he uses no SO2 until bottling
100% carbonic fermentation of Dornfelder blended with some mysterious white grapes
Especially young ones that need it badly
The barrels were gravity racked to tank after a total of six months of aging and then were filtered to retain natural malic acid
2022 Manfredi Franco 'Ferla' Catarratto Terre Siciliane IGT Sicily, Italy Bichery/Fourhorseman event only the natural temperature inA new cuve this vintage, half pressed into tank and half macerated for two days. Aged in a single barrel from Jura's Thomas Popy.
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