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Description

In a traditional yamahai sake the starter of the sake is left exposed to the air for several days to naturally develop lactic acid

Saint Didier and Qunitigny

This is a zero-sulfur wine

Terroirs of Chavot

saline nose

Goyo Georgieva Clarete 2020 Sangiovese In a traditional yamahai sakeThis single vineyard is planted entirely to Tempranillo at high elevation. The grapes are hand harvested, destemmed and fermented with wild yeasts in steel tank with 3 months of skin maceration, then raised 12 months in 8 10 year old French oak barriques. Bottling is without fining, filtration or any addition of SO2.

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Goyo Georgieva Clarete 2020 Sangiovese In a traditional yamahai sake

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