Santa Teresa 'Anaerobic' - Costa Rica

pear, pinot grigio & complex

Introducing producer Roger Hidalgo’s most recent seminal work. “Anaerobic” is a fermentation process that's gained popularity in natural wine and specialty coffee circles. It simply means “without oxygen” and causes sugars to break down slowly, but the result is anything but simple. The flavours are feral; the weight is immense, described as tanic and wine-like. Roger's bright and rebellious approach is not for everyone. It might take a few sips to "get" it. But in some ways, that’s the point.