Los Conejos Malditos means “the bad bunnies,” named so because the greatest threat to these vineyards is the rabbits that can destroy entire hectares of vineyards each year! Made from two local varietals, organically grown, the wine is fermented whole cluster with native yeasts in amphora. It’s kept on lees and stems for six months, and unfiltered and unfined. All that to say it’s layered with quirky citrus and dried stone fruits, soft and fresh with bright acidity but accented by herbal highlights, spicy hints, and earthy undertones.
