Zuul has aromas of rose petals, blood orange and papaya and a medium-bodied palate with fresh acidity. Grape varieties were fermented separately, but vinified the same way: macerated on the skins for 60 days before being pressed and aged in a mix of neutral French oak and concrete eggs for ten months. This wine is always easily crushable on its own, but so good with intensely flavored dishes from South East Asia and beyond!