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Chocolate tannins stretch into a juicy smokiness along the lengthy finish
Fermentation with indigenous yeasts in oak barrels (up to 20% new) for eight to 10 weeks at temperatures of 18-20°C
It is an appointment long awaited throughout the year by the two friends: a couple of days undisturbed in the cellar
The wine is a genuine rarity: it is made from 100% Clairette grapes from Gigondas
complex and aromatic profile
La Purisima 'Estio' Macabeo Size::6 Bottle Case Chocolate tannins stretch into aFresh cut fruit: pineapple, apple, grapefruit and a white floral top note. 100% varietal on the palate; a creamy open feel, and a tweak of nutty acid earth definition. Gentle and harmonious.
