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After fermentation in concrete and stainless steel the wine is transferred into old french oak barrels
if folks like it less sweet
more root-y and earthy bitter
Mas Foraster started vinifying their own wines in 1998
Fermented and aged in clay amphora
Sorel Hibiscus Liqueur Savoie After fermentation in concrete andFlavored with cloves, cassia, ginger, nutmeg and hibiscus. Base spirit is produced in New York state. Nice backbone. Cinnamon. Well balanced. 15% abv. Holy smokes, like an adult Jamaican Sorrel drink!
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