Hellen Mora - WWCF

Highlights

“Açai, concord grape, and dark chocolate hit first with buttery creaminess, then fresh blackberry and black currant emerge as it cools. The anaerobic natural process intensifies the winey fruit notes while preserving a juicy mouthfeel that finishes with maple syrup richness. This wild-fermented Caturra delivers experimental complexity without losing drinkability.”