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After fermentation in concrete and stainless steel the wine is transferred into old french oak barrels
which keeps it relatively warmer in winter and cooler in summer than neighboring Tokyo
that meant more physical work in the vineyard on their mixed soils of stones
Fermented and aged in clay amphora
30% Pinot Noir
Sorel Hibiscus Liqueur Savoie After fermentation in concrete andFlavored with cloves, cassia, ginger, nutmeg and hibiscus. Base spirit is produced in New York state. Nice backbone. Cinnamon. Well balanced. 15% abv. Holy smokes, like an adult Jamaican Sorrel drink!
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