Grape Varieties Avesso
In terms of wine making, this is fairly 'trad'! Raza just de-stem and crush, and then let the wild fermentation do it's thing in granite lagars, on skins, with no temperature control other than the natural coolness of the stone. Fermentation and natural clarification is then finished in stainless steel before bottling. No fining or filtration, or any other messing about!
The resultant wine is a dry, still, richly aromatic wine, and full of structure from the prolonged skin contact. Loads of honeysuckle florals and pithy citrus, orange oil, and stone fruit. Avesso is naturally high acidity, so the wine is also fresh and balanced. Very interesting, but easy-going on the palate.