Description
Product description
Clay soils, with vines averaging 50 years old. Hand harvested and farmed with an organic sensibility, though without formal certification. Old vine depth and low natural yields define the character of this wine. Native and selected yeasts. Alcoholic and malolactic fermentation in 50hl wooden vats with daily pump-overs. Aged 24 months in 225-litre French and American oak barrels, followed by a minimum of two years’ bottle rest before release. Deep, concentrated fruit with earthy depth, warm spice from French and American oak, and a full, structured palate. Tannins are ripe and well-integrated, with a long, harmonious finish.
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