Vinification

Whole cluster pressing of hand-picked grapes, pressed over several hours. Fermentation in ceramic amphorae, ageing on full lees for six months, single racking after malolactic fermentation. Diatomaceous earth filtration and subsequent bottling.
In the glass bright red, almost Blanc de Noir type.
On the nose, aromas of grapefruit and orange cysts. Bright wild berries compete with exotic pineapple fruit for the subtle rosemary and black olive spice.
Soft, creamy and well-integrated fruit acidity underlines the exceptional quality of this wine. Powerful texture with fine automaticity that never seems alcoholic or sweet.