Harvest: selective picking by hand in boxes of 20 kg, end of September
Mash: sorted and destemmed, whole berries
Fermentation: mash fermentation, spontaneous in big oak casks (500 lt) for 4 weeks
Aging: In small oak casks (300 liter) on full lees for 12 months without SO2 and for another 10 months in big oak casks (1250 liter) on fine lees, just a bit of SO2 added (15 mg/l) after the first racking
Botteling: August 2019, without filtration, without fining and no additional SO2
Dark pink with a bit of amber gleam. The bouquet wafts with notes of strawberry jam, orange zest, propolis, smoke and graphite followed on the palate by delicate cherry, pomelo and incense-stick tones. Bone dry with vital acidity, gripping texture, grainy tannins, and a perfect touch of bitter minerality on the finish.
all types of bacon