Intense, floral aromas of thyme and red fruit in the nose, nuanced with delicate hints of liquorice, black olive tapenade and cherry brandy.Wonderful mineral freshness on the palate, full-bodied with subtle, elegant tannins.
Wine Maker Notes
Work in the vineyard starts by selecting the most suitable plots of land for each variety. The grapes are harvested once they have reached peak maturity, determined by regular tasting, and are sorted twice: once in the vineyard and again in the winery.Vinification takes place in the traditional manner, the grapes are de-stemmed and then transferred to the vats for maceration lasting 3 to 4 weeks.The must is pressed before malolactic fermentation begins. 33% of the wine is transferred to barrels and left to mature for 9 months, whilst the rest remains in the vats in order to preserve its fresh, fruity character.