Charming, characteristic raspberry tones with hints of spice and a lovely purity of fruit.
The vinification in this winery is fed by gravity, without the use of pumps. A cold maceration took place for six to seven days. This was followed by a natural fermentation with indigenous yeasts from the grapes, which lasted 10 to 15 days. Daily remontage, or pumping over, took place during fermentation to oxygenate the must and a light pigeage or punching down of the cap, ensured the desired level of extraction. Ageing took place on the fine lees or ‘sur lie’ for 14 months in oak (10% new). The wine was unfined and unfiltered.
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