Showing dry, tart, black raspberry and rhubarb fruit, punctuated by bright acidity and minerality, it's at its most refreshing and quenching when served with a medium chill
From 80 year old vines planted on 2 hectares of schist and granite. The more than 25 varietals are hand harvested separately in September and undergo vineyard sorting. The whole clusters macerate for three days, followed by spontaneous fermentation with wild yeasts lasting roughly three weeks in large granite lagars (1000L). The wine spends six months on lees with battonage once every two weeks only at the beginning of aging. Aged for six months (15%) in 2-3 year old chestnut oak (225L) and the rest in cement.
Varietals: 50% Indigenous Red Blend 50% Indigenous White Blend
Farming: Organic, Unfiltered/Unfined