Processing and vinification: grapes poorly treated with organic products, harvested when ripe and selected by hand on crates, de-stemmed, ferment spontaneously with only indigenous yeasts and macerate on the skins for 7 days (1 moon phase).
No clarification, no filtration.
Spontaneously refermented in the bottle (ancestral / pet nat method)
Organoleptic notes: Spavengol has a pale yellow color.
Delicate and characteristic, persistent of fresh tropical fruit, as well as apple, strawberry and gooseberries.
Serve at a temperature of 6/8 degrees centigrade.
It can have a natural deposit.