A fleshy and delicately textured wine with deep black fruits and notes of southern French garrigue through to a warm and spicy finish.
Classical vinification techniques were used. The grapes were carefully sorted and destemmed before undergoing a pre-fermentation maceration. A long, slow fermentation took place in vats with wild yeasts lasting for 25 days, encouraging the extraction of colour, flavour and structure. The wine was made in an unoaked style, spending two years in concrete tanks in order to fully express the terroir.
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