Margas Baga 2024

100% Baga from a very old vineyard on hard limestone — the kind with almost no clay, where the vine has to work for it.

I fermented it in a cement amphora with a very long maceration, moved it to neutral Austrian oak for twelve months, then gave it six more in stainless steel before bottling, with no fining or filtration.

Like most things here, it doesn't want to be rushed. Open it, decant it, and give it an hour or two. Classical Baga shows itself slowly, and the way it opens in the glass is the best part.