Deeply aromatic nose of red cherry, raspberry, pine and sage. Silky and graceful, with flavours of strawberry and blood orange, the palate has excellent line and precision that is matched with fine savoury tannins. The fruit is 100% destemmed and fermented, without yeast inoculation, in open vats for 18 to 21 days. The malolactic conversion is also indigenous. The maturation period is 12 months in French oak, 22% new.