Nose: Clean. Medium intense red & black fruit aromas with subtle floral & fennel notes.
Palate: Dry. Medium bodied with vibrant acidity & a focused finish.
Vinification: Hand harvested in September, destemmed & fermented with indigenous yeast in tinaja (amphorae) where it macerates for two months before being racked off, pressed & put back to age until June.
Recommended Food Pairing: Roast pork shoulder with grilled vegetable pisto.
Write A Review For Daniel Ramos "Kapi Amphorae" 2016