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cured meat
experimental energy to each project under Freimeister Kollektiv
Espadeiro from Vinho Verde
Fermentation with native yeast at 18°C in stainless steel tanks for almost 10 days
firm inky tannins
Bojo do Luar Do Bojo Vinho Tinto 2022 Catalonia cured meatBastardo (Trousseau) from Vinho Verde, Protugal; light bodied and dry, easy drinking with notes of sour black cherry, cocoa powder, salt, and cured beef, with medium acid and a dry finish. Organic; no SO2 added instead chestnut flowers are used to stabilize the wine. The chestnut flowers are harvested in the Spring and dried for a few weeks. A powder is then made out of them that is added to the grapes during fermentation turning it into a refried
