An homage to the original methods of production in Alavesa, ‘Borg’ has all of the freshness and honesty of Norberto’s ‘Carbonic Maceration Tempranillo’ with the added intensity that comes from pigeage by foot. Donning a respirator, Norberto enters the tank during fermentation, risking asphyxiation from carbon dioxide, to tread the grapes using only the soft balls of his feet. He then leaves the tank to allow it to complete fermentation over a period of days. After racking off the skins and resting in tank for 6 months, the wine is ready to be bottled without filtration and minimal sulfur. Because of this labor intensive process, ‘Borg’ has fuller style, richer in extract but still delicate with velvety tannins and balanced acidity.