Vinification: Carbonic maceration in whole bunches in steel for 11 days. Spontaneous fermentation with indigenous yeasts. On the lees for 9 months in steel, 3 months in bottle. A bit of reduction in the nose, a hint of VA to add interest. Don’t get many carbonic maceration notes on the palate.
Notes: A bit of reduction in the nose, a hint of VA to add interest. Doesn't taste heavily of carbonic maceration on the palate. Aroma of cherry, raspberry, dried herbs. Ripe red cherry fruit on the palate. Hint of sesame. Tannins & smooth, fresh finish. More modern in style.
