Wine making: Hand harvesting in small crates of 6 kgs in order to keep the fruit undamaged, with strict hand sorting. Traditional winemaking using natural yeasts. Aging 12 months in oak barrels, 30% of which are new every year. Without fining or filtration.
The nose: Blackcurrant and liquorice aromas with roasted notes.
The mouth: Blackcurrant aromas with cherry notes and a peppery finish.