40 days maceration on skins in stainless steel and/or cement tanks. Spontaneous fermentation with indigenous yeasts, aged in used French oak barriques, as well as 40 hectolitre wooden tanks, and then aged in bottle for a time necessary, no filtration or sulphites added. The nose is rich display of crushed black cherries with brown spices, sweet violets, sage and shavings of old cedar. Notes of ripe red berries complemented by notes of blood orange and salty minerals with a brisk acidity.
