Hand harvested grapes, destemmed, spontaneous fermentation, delicate pressing of fermented grapes. Maceration lasts 6-7 days, fermentation takes place in 500 Liters open vats. Aged for 36 months in 500 Liters and 225 Liters used (predominantly) and new oak barrels. Bottled unfined and unfiltered.
Full bodied (13,5% AbV) , dry red wine with notes of caramel, salted caramel, clove, sage, mushroom, wet earth and game. Lean yet rich with bright and Bing cherries, mushrooms, wet barrel, wet dark earth with great acidity, depth of flavor and structure.