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known as the Barséquanais area of the Côte des Bar
the skins remained with the must for 14 days in a combination of stainless steel and Acacia wood barrels
with green apple an extremely salty finish - a wine Tomi calls "a real volcanic bomb
and delicate mint developing
all the blue Weber for Tepozan is organically grown on the estate
La Montanuela "Rocio" 2022 Carignan known as the Barséquanais area100% Marquette from a acre plot of 12 year old vines planted on clay, limestone, and silty loam soils in Hinesburg in the Champlain Valley of Vermont. Grapes were hand harvested and destemmed, then crushed by foot and put into macro bin. Fermented on the skins for 18 days without temperature control and with punch downs roughly daily. Then pressed to 80 gallon flex tank and a 14 gallon glass demijohn to rest. 12. 5% Alcohol, 396 bottles made. Camila