Javi Revert Viticultor Sensal 2018 Deutscher Wein It fermented with 25% to

It fermented with 25% to 30% full clusters (less full clusters were used in this continental and cooler vintage) and indigenous yeasts in underground pools with a moderate maceration at a maximum temperature of 32 degrees Celsius

(they don't spend a cent on yeast here) and matured

4100 bottles

when they went for earlier harvesting

Ripe and elegant on the palate

Javi Revert Viticultor Sensal 2018 Deutscher Wein It fermented with 25% toJavi Revert, Sensal 2018 Moixent, DO Valencia, Spain Monastrell, Bonicaire, Arcos and Garnacha, 10 months in barrels and 10 months in amphora, Parker 92 points 0. 75 liters 13% Alc. Contains sulphites "The village red 2018 Sensal is a grape blend of four different plots of old vines planted with traditional varieties of the zone. Monastrell and Bonicaire fermented together, Arcos and 15% Garnacha fermented separately and matured in tinaja (amphora)