Partial carbonic maceration on the stems and without sulfur. The 2018 spent nearly a month on the skins and was lightly pressed in a basket press. Most of the wine was aged in concrete Amphora for a long malolactic fermentation with a small amount going into neutral puncheon. Aged 10 months. Filtered for clarity and stability. 20 ppm SO2 at bottling.
Light, bright burgundy color packs aromas of dried cherries, pomegranate seeds, and dusty red roses. A vibrant palate with charming fruit, well -balanced tannins, mélange of dried and fresh red fruits, refreshing acidity and pronounced earthiness.