The mouth is full, dominated by ripe red fruit. Beautiful woody and slightly spicy notes linger on the palate.
Clay and limestone
Vine age15 years
Hand picked and fermented for 3 weeks with a third of the volumn as a whole bunch. Fermentation using wild yeasts, with ageing on lees of which two thirds is done in thermo-reguated stainless steel tanks and one third in 400L wooden barrels.
ElevageAgeing in barrel and temperature controlled stainless steel tanks