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Parra has gradually moved to more whole-cluster fermentations for Cinsault and practices extremely long macerations of up to 60 days with as little cap manipulation as possible
In fact this was the second of nine wines served in a flight that started with the lightest Riservas and ended with the most powerful wines
” The goal is to study and identify the most suitable harvesting techniques to preserve aromas and reduce the use of sulphur
Malolactic fermentation: immediately after alcoholic fermentation in steel containers in an environment heated to 20°C
winemaking has been dialed in
Tua Rita Giusto di Notri 2022 Viognier Parra has gradually moved toGiusto di Notri is a Bordeaux inspired blend of 60% Cabernet Sauvignon, 30% Merlot and 10% Cabernet Franc, selectively harvested in September. After a gentle pressing, the juice and skins macerate for a lengthy period of 25 30 days to add concentration and depth to the final wine. The wine is then aged for 18 20 months in French oak barrels and refined six months in bottle before release. The word "Giusto" refers to the name of the Patron Saint of
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