Susu

The grapes come from a single-variety vineyard in Neoneli; the soils are described as sandy and composed of weathered granite. After slow destemming, spontaneous Pied-de-cuve fermentation begins in 20-hl concrete tanks with whole berries and partly whole bunches. Fermentation lasts around three weeks, after which the wine matures for eight months in used oak barriques. In style, it shows ripe dark fruit, red fruit, pepper and fine spices; the palate is dry, fresh, juicy and long-lasting. Production amounts to only around 1,500 bottles. Sources: Bentu Luna, Eroi del Gusto, Vino.com, XtraWine.