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Around 7,000 years ago, wine-loving humans started to cultivate grapes rather than foraging them, and fashioned clay pots, which they filled with grapes and buried in the ground to maintain the temperature, and in which, over several months, the magic of winemaking happened. We wanted to go back to the origins and do the same by using only a clay amphora, grapes and the indigenous yeast that are naturally present in the skins.
Seducing aromas of dark berries, clay with chocolate notes. In the mouth the freshness is almost indescribable. Simple purity and deliciousness