Harvested by hand. Cold maceration with skins and a proportion of whole grapes. As the temperature rises, spontaneous fermentation with wild yeasts starts and lasts for two weeks. Daily pigeages ensure a smooth extraction of tannins and colour. Following fermentation, the wine ages for four months in 5,000-litre Austrian oak foudres.
A quite clear Picota cherry red colour with violet rim. Intense aromas of red fruits, redcurrants and ripe yet fresh raspberries. Much more serious in the mouth than you’d expect. With soft pleasant tannins, a fresh entry and good length, it offers an enveloping texture and a splendid concentration of fruit.