Metamòrphika Trepat 2018
Trepat natural red wine fermented in amphorae and subsequently aged in amphorae, made with minimal intervention and without added sulphites.
Viticulture and Vinification:
It comes from an old vineyard, planted in head-pruned on the mountain, between 600 and 700 meters above sea level, located in the middle of the forest in the Balkans. Calcareous soil and Mediterranean climate.
Manual harvest in mid-October. Fermentation and maceration in 500 and 600L clay amphorae.
Red cherry compote with a touch of fig and general spice, toast and rich, with underlying tea leaves and a light touch of fennel as well as garrigue. Spicy red fruit on the palate, medium weight, finish, and medium plus acidity.