Expressive, full-flavored and dense. Surprising range of red fruits, with great finesse without being jam-like.
The grapes are hand-picked into small crates. They are then manually destemmed and put uncrushed into small wooden vats by gravity flow. Pre-fermentation maceration is followed by manual punching down of the cap. The wine is run off directly via gravity into new French oak barrels for malolactic fermentation and ageing. Yield: 25-30 hectolitres per hectare.