Tinaha Blanc de noire mineral fermented with native yeasts and

fermented with native yeasts and bottled without fining or filtration

Expect fresh notes of orange citrus

Hand-harvested and fermented with native yeasts

and a light fizz on the finish

fresh cheeses or an afternoon plate of olives and bread – the wine’s natural energy and clean finish make it an easy companion

Tinaha Blanc de noire mineral fermented with native yeasts andTinaha Blanc de noire is a white wine with an unusual idea behind it: it is made mainly from Monastrell, a red grape better known for deep red wines. The grapes come from old, dry farmed bush vines on limestone soils on the north side of the Sierra de la Pila in Murcia. The wine is fermented and aged for four months in traditional clay amphoras, called tinahas. During fermentation, white grape skins are kept in contact with the juice for a few days,