Pasaeli Skin Contact Yapincak

The grapes were destemmed and fermented in stainless steel tank at 18°C using native yeast. The maceration on the skins prior to pressing was 52 days in total. Once fermentation was finished, the wine was aged on its fine lees, and stirred once a week to add complexity.

Medium gold. Smoky and spicy on the nose with dried grasses, bitter orange and apricot. On the palate, tannins are present with freshness and oily minerality.