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Mas D’Agalis, Yo No Puedo Más (2022) Varietal Vinhão This wine is made in Scuola di Vino This wine is made in collaboration with Le Chill — two friends who trained with Coturri and make wine in his cellar as well as one other cellar in Northern California Red Crush: A blend of 50 50 Teroldego and Barbera The wine is then moved to a vat for 4 5 days before being aged for one year: 85% in stainless steel tank and 15% in barrel (10 years of age) de stemmed and sorted before maceration
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