- Wine Club
Organic farming. Marl, chalky limestone, clay soil. Low-sulfur vinification and aging, Indigenous yeast fermented, carbonic maceration, whole-cluster fermented and aged in stainless steel vats.
Sappy red berries, white pepper, blood orange, cherry pit, and a hint of underbrush on the nose. Well-structured on the palate, with red fruits and citrus, and a touch of salty minerals. An excellent vintage for this cuvee.