The hand-harvested grapes are carried to the cellar in plastic bins of modest capacity (18 kg). Double-sorted, whole cluster bunch and softly pressed. The must spontaneously ferments (indigenous yeast only) with the skins for 10 days with manual punch downs (pigeage) and frequent pump-overs.
The wine ages in stainless steel vats for roughly 6 months and then is bottled.
Ruby red color with intense reflections. Elegant aromas of red fruit and cherries followed by an intense forest floor note. The palate offers vibrant drinkability, persistency, and fine grained tannins.