Harvested by hand and collected in 18-kg boxes. The grapes are cooled overnight in the winery before undergoing a careful selection at the sorting table to choose the best ones. About 20% are placed directly in concrete tanks to undergo a partial carbonic maceration, and the rest are destemmed and crushed. Spontaneous fermentation with wild yeast begins after two or three days. Regular pump-downs or pigeages are carried out manually during the first week. When the alcoholic and malolactic fermentation comes to an end, the wine is pressed and transferred to a 5,000-litre Austrian oak foudre to rest for 17 months.
Limited production of 5,200 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.
