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Grapes: Blaufränkisch
indigenous yeast winemaking from his early career in South Africa
Perfect for pairing with creamy mushroom dishes or hearty proteins
floral and complex profile with bright acidity and subtle funk
this cider undergoes a natural (wild) fermentation with only 20mg/L of sulfite added during pressing
Vehr-mut ros-soh maceration Grapes: BlaufränkischFruity Herbal Bitter 0. 0% A not so so aperitif rosso with Italian flair. Tasting Notes: Spicy, fruity, and smooth with a hint of bitterness. A charmer with a sharp sting, the perfect prelude to a sultry evening. Food Pairing: Prosciutto, Ibrico jamon, aged cheeses, olives, and nuts. Pretty much anything that grumbles, ferments, or dries out. Serving Suggestion: Pour 100ml over ice, sit in a mahogany chair with your suede underwear down, and soak up
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