Aromatically complex with mulberries, cedar and savory notes, truffle, fine leather and anise. Textural and dense, but with freshness and length.
Grapes are hand-harvested into small crates, with selection and sorting occurring in the vineyard. De-stemmed with partial crush, 3-4 days maceration, before spontaneous fermentation in 500L barrel in part and stainless steel. 21 days on skin. Basket pressed. In 500L barrels and stainless steel on fine lees for 20 months. No fining or filtration. Bottled in May the following year.