Âmevive, Ravie, Santa Barbara, California, USA La Ferme de Sept Lunes But you knew that

But you knew that

It’s made with around 40% whole bunches

Fermentation occurs spontaniously with wild yeasts and left on the skins for 12 days before being gently basket pressed and then a malolactic fermentation

After 12 years of work at the bank in Tokyo and London

36% are destemmed and left on the skins to macerate for 3 hours before being pressed and fermented in tank

Âmevive, Ravie, Santa Barbara, California, USA La Ferme de Sept Lunes But you knew thatProducer mevive Country USA Region California Sub Region Santa Barbara County Variety Blend Grenache, Syrah, Mourvdre Wine Style Red Wine Farming Uncertified Organic