In order to retain as much terroir in the wine as possible, the must did not undergo fining, but was put directly into traditional oak casks (2,500 liters). There, it was fermented with natural yeasts from the vineyard. The wine was racked for the first time in February 2011, and is being aged on the lees until bottling in September 2011.
Highly concentrated aromas of stone fruit, citrus and herbs. Despite its dense fruitiness and enormous body, this wine initially seems closed; when it is aerated, however, its true flavours are revealed. A thrilling, never-ending finish completes this monumental wine, so rich in finesse.