Estate fruit from vineyards situated at 250 meters above sea level. Calcareous-red clay soils. Hand-harvested fruit is destemmed and then crushed by basket press into stainless-steel tanks, where it remains in contact with the skins for 10 days while native fermentation occurs. Following spontaneous malolactic fermentation, the wine rests in cement vessels for 3 months and then an additional 4 months in bottle prior to release.
Aromas of violet, rose, iris, jasmine, cardamom, white pepper, and lychee. On the palate, fresh wild berries, red cherry, and pomegranate. Perfectly ripened fruit, robust acidity, and moderate tannins.