The varieties are separately harvested and processed. After the hand harvest, each variety ferments in stainless steel tanks with only the indigenous yeast (no selected yeasts were added). The maceration lasted for a full month in order to extract color and varietal aromas. After ageing 12 months in concrete tanks, the separate wine masses are belended together and bottles. Unfined (therefore suitable for vegans) and unfiltered and with a small amount of added sulphites. Total sulphites at bottling: 28 mg/l
Deep red wine at sight. Aromas of red fruits, blackcurrant and cherries and pleasant spicy notes of balsamic herbs like juniper and dried mint.