Product description
Vinification was conducted using the traditional method, in earthen jars, without temperature control. The ancient, natural technique of wine fermentation was fully respected, employing indigenous yeasts native to the region. This wine is aged in the bottle for a period of two months. It has not been stabilized before bottling, which may result in a slight natural deposit during ageing. Clear ruby in colour, a nose of black cherry, plum and fresh notes continue into the palate with a hint of minerality on the finish.
Awards
Deep crimson with soft rim. Really complex nose – dusty, dark-red fruit. Scented, gently floral. Bone-dry texture, the fruit utterly pure, the tannins super-fine. Layers of tissue paper. Chewy, layered. Refined. Utterly fragrant and hauntingly dry in texture. 17/20
- Julia Harding, JancisRobinson.com
