William Downie, Mornington Peninsula, Victoria, Australia Massa Vecchia This Garnacha is fermented and

This Garnacha is fermented and aged for a year in amphora prior to bottling

they're always

half is skin macerated  and the other half is direct press before being blended together in an Acacia barrel with some of the previous years

or as Con-Greg puts it

The essence of Ribeira Sacra

William Downie, Mornington Peninsula, Victoria, Australia Massa Vecchia This Garnacha is fermented andWho William Downie Where Mrs Nicks and Rivendel vineyards, Mornington Peninsula, Victoria, Australia What Red Wine Pinot Noir When 2023 How Biodynamic, destemmed, whole berry spontaneous fermentation between open steel and wooden vats, no temperature control, punch down or pump overs, pressed after 30 days, matured in 15% french oak barriques, unfined, unfiltered, only small sulphur addition, vegan Produced by winemaker, William Downie. In 2006