The harvest is done manually in small boxes of 18Kg. Once in the winery, the grapes are cooled overnight and the next morning they go through the sorting table to remove unwanted grains. About 20% of the grapes are emptied directly into the concrete tank to undergo a partial carbonic maceration, destemming and crushing the rest.
Spontaneous fermentation with wild yeast begins between 2 and 3 days later and during the first week manual pigeages are carried out. When the alcoholic and malolactic fermentation are completed, the wine is pressed and racked into a 2500L Austrian oak foudre for resting during 20 months.
Limited production: 3200 bottles
A bright and lively violet colour. An expressive nose with tantalizing aromas of red fruits, raspberries and mineral notes. Very fresh and fruity in the mouth with pleasant, silky sensations.
