Winemaker Notes:
The Art Terra emerged out of a continuous search for the truest expression of the terroir. The grapes were harvested by hand when grapes are at their ripest. They’re partially destemmed and then the three grape varieties are fermented in stainless steel “lagares” with mechanic punching down. Fermentation occurred through use of indigenous yeasts at uncontrolled temperatures. Grapes were pressed after five days of fermentation. The wine is then aged for six months in old 400 litre oak barrels.
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