Spicy aromatic punch without being overpowering. Mild tannins, peppery on the palate with vibrant acidity. Skin contact adds length and weight to the mouthfeel. No irrigation. No herbicide. No cultivation. Environmentally friendly and sustainable viticulture, with respect for the land. Each variety is hand-picked and processed separately. They are de-stemmed into small open top fermenters. Spontaneous fermentation with native yeast. Pressed off skins after the completion of alcoholic fermentation. Aging in older neutral French oak barrels for 10 months.