Vinification
100% destemmed; cold maceration for about 3 days; temperature-controlled fermentation; gentle punch-downs and 2 to 3 pump-overs per day; total vatting time 12 to 14 days.
Ageing
12 months in French oak barrels; bottled at the estate.
A benchmark regional bottling. Red cherry, violet, and rose lead to supple tannins and chalk-lined freshness.
