Natcha Lot 2

Highlights

“Natcha Lot 2 comes from Mt. Halu in Indonesia and highlights a tightly controlled fermentation approach. The lot undergoes 42 hours of carbonic maceration using white wine yeast, with lactobacillus added in the final stage to deepen flavor while preserving balance. Offshoot describes the result as clean, expressive, sweet, and textural with strong clarity.”