Forlong 2022 Petit Forlong Tinto

From the good folks at La Luz Selections:

"Early August, hand-harvested grapes arrive at the winery and are placed in a cold room at 40°F for 48 hours. Next, they go through a detailed hand selection and the chosen grapes are de-stemmed and placed whole into clay amphora where they begin to spontaneously ferment after 3-4 days. Occasional hand punch-downs. After fermentation is finished, the wine undergoes malolactic in clay tinajas (amphora) where it rests for 6 months and is then racked off into French barrique for another 6 months for a total of 6 months of aging. Minimalito Sulphur is added only at bottling."