Harvested in September by hand, subsequently cold-macerated for five days to extract fruit, then fermented in wood with natural yeasts. After pressing, the wine was put into small oak barrels
(some new) for 12 months. Following malolactic fermentation, the wine matured in barrels for 10 months and was bottled in August without filtration.
Dark forest fruit attack in the nose mingled with forest floor nuances, youthful; attractive fruit-acidity interplay at the beginning, then comes lots of depth and fruit concentration, lots of tension, spice and a good grip through ripe, present tannins, fine salty element in the long finish