Manual harvest in small 15 kg boxes. After 24 hours in a cooler room, the grapes are destemmed and transferred to two open 500 L barrels to begin spontaneous alcoholic fermentation with the wild yeast. The process is supported by gentle daily punch-downs. Malolactic conversion and aging for 20 months in a 600 L barrel and a 225 L barrel of French oak. Limited production of 1,100 bottles.
A dark, intense and dense colour. A nose rich in violets, cocoa and spices. Deep and rich in the mouth, with a good volume and structure. Sweet tannins accompany a very lively freshness. A long and lingering finish.
