Harvested by hand. Only the first fraction of the must is used, obtained from a gentle direct pressing. Spontaneous fermentation with wild yeast in stainless steel tanks. Regular stirring or batonnage of fine lees over two months to add creaminess and improve its mouthfeel.
A short maceration with the grape skins produces a charmingly bright and delicate pale salmon colour. A graceful nose combines fresh, sweet and acidic aromas of berries and forest fruit. It also has a very fresh mouth bursting with exquisite and tantalizing red fruit.