The grapes come entirely from the organically managed estate vineyards surrounding the winery, where vine varieties are matched to each individual plot to maximize the quality of the raw material. They were picked by hand at the end of April.
The various parcels were fermented individually with regular pump-overs. After alcoholic fermentation, the wine was pressed and transferred to one-year-old French oak barrels for malolactic and twelve months’ maturation. It was then bottled without fining or filtration.
Intense, elegant nose with notes of mint, spices and liquorice, leading into ripe flavours of black fruits: blackberry, plum and cassis. Generously structured on the palate with a seam of earthy minerality.
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