Full destemming, fermentation with indigenous yeasts only. Use of horizontal tanks and controlled temperature at 29°C. Traditional fermentation with semi-submerged cap. Total maceration time: 30-35 days. Malolactic Fermentation in cement tanks during springtime following the harvest.
Capturing the freshness and finesse of the vintage, this has classic varietal aromas of rose petal, forest berry, camphor and underbrush. Reflecting the nose, the vibrant, focused palate delivers ripe red cherry, crushed raspberry, wild mint and star anise set against taut, refined tannins. Bright acidity keeps it balanced.