Product description
Hand-harvested, 90-year-old vines. Whole clusters are gently foot-trodden in 50hl French oak vats and fermented with native yeasts. 3–4 days of maceration, pressed and finishes fermentation, including malolactic, in oak vats. Aged for a year in used French foudres (20-30 hl). Expressive crunchy red fruits, cherries, violets, dried flowers, and hibiscus, layered with subtle spice and a delicate dusty edge. The palate is lively yet refined, with vibrant acidity, silky tannins, and lifted red berries – a long and elegant finish.
