Vinification: The grapes are pressed slowly, whole-cluster. Fermentation in old barrels, followed by 18 months élevage. Finished without fining, filtration, or sulphur.
Notes: Slight reduction on the nose. Textured, spicy, and juicy. Unripe green pepper, yellow apple, citrus, pear, & spice. Lots of energy, with acidity, minerality, and salinity.
