Manual harvest with careful selection in the field. The grapes are cooled and partially destemmed before going to the tanks for cold maceration with the skins. When the temperature increases, spontaneous fermentation begins with the wild yeasts, which lasts about 15 days, during which time the daily pigeages ensure a smooth extraction
of tannins and color. After fermentation, the wine is aged for 6 months in 50HL 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.
