Hand-harvested in small crates. Spontaneous fermentation with wild yeasts, during which gentle punch-downs are performed to achieve a soft extraction and thus preserve the fruit and freshness.
The free-run wine is then transferred to two 15 HL French oak conical vats where malolactic conversion takes place, followed by aging for 5 months, aimed at maintaining the varietal expression and purity of the wine.
Minimal intervention throughout the entire winemaking process.
Bright, vibrant colour, medium depth.
On the nose, it offers aromas of flowers as well as fresh red and black fruits.
On the palate, it has a lively entry, with good tension and smooth finish.
