Total destemming. The must ferments in concrete vats (60 hl) with the only the indigenous yeast (no inoculated yeast). Some pigeage (punch downs). Maceration on the skins for the whole fermentation process for 5 days.
The wine ages for few months in stainless steel vats and is bottled in march. In the cellar no clarification, filtrations or other invasive cellar manipulations. A tiny quantity of sulphites is added during the racking alone and before the bottling.
Ruby red at sight. The nose displays cherry and peppery flavors. Light tannins combined with red fruit and white pepper give to this wine finesse and freshness.