Mondo

A Verdejo parcel wine from a vineyard which Isaac planted with his late father Heliodoro. Grapes are hand-harvested, destemmed, and fermented on skins in open vats without temperature control for 31 days. The juice was then free-run drained off the skins into a 600L used French barrel to finish primary and malolactic fermentation, spending 11 months on fine lees without racking or sulfur additions. Bottling was in September 2018 without any fining, filtration or added SO2.