Last Wednesday evening/night (14th September) we:
1) pressed the Tempranillo that we harvested two weeks ago (see this post), and
from the Tank into the Press
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Practicing environmentally respectful, sustainable and chemical-free viticulture. Making minimum intervention, chemical-free wines that express their terroirs. Improving the fertility of the soil, recycling our bottles, and enjoying every minute of it! Life is short, after all!