Product description
Clay soils, vines averaging 30 years old. Hand harvested and farmed organically, though without formal certification. The site’s character is expressed through minimal intervention from vineyard to cellar. Whole clusters, foot-trodden in an 18th-century stone lagar. Native yeast fermentation; 3 to 4 days skin and stem maceration, then pressed and fermented to completion in 50hl French oak vats. Malolactic in vat. One year in used French oak foudres. Tinto Fino from 30-year-old vines, made entirely with whole clusters. The palate is fresh and medium-bodied, with red fruit, earthy minerality and a gentle stemmy lift. Fine tannins, bright acidity and a clean, lingering finish.
