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100% Garnacha Tinta grapes undergo spontaneous fermentation of 4-5 days in steel
naturally fermented in Georgian qvevris with minimal intervention
burgundy barrels and amphorae to create fresh
Grapes are harvested manually and undergo 30% carbonic maceration in picking bins
Remolinos' single vineyard estate in Agrelo Mendoza
Crossover Blendery Obsidian 6.5% (750ml) LP 100% Garnacha Tinta grapes undergoPale wheat beer was spontaneously fermented and aged for 10 months in neutral French oak barrels. The beer was then moved onto whole Ben Gairn blackcurrants from Maynards Fruit Farm in East Sussex. Once refermentation had commenced, the team punched the fruit cap down daily for around 2 weeks, after which the beer was left on fruit for four months before blending and packaging. It pours a dark, red purple with a voluminous pink head and is wonderfully
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