Yields: 35 hl/ha
Soil: Heavy clay
Vinification Method: Grapes are hand harvested in small baskets. Grapes are sorted by hand & destemmed before undergoing a very light press. The fruit is macerated for ten to thirty days with treading done twice a day. Only native yeast is used and the juice undergoes a full malolactic fermentation in temperature controlled stainless steel tanks before it is transferred to old oak barrels where it rests for 8 to 18 months. The wine is bottled without filtration.
Tasting Note: Spice and ripe apple flesh dominates the nose. This medium bodied red possesses red and white fruit flavors backed by a succulent bramble underpinning. The wine finishes with savory tannins and a deft note of acidity.
Pairing: Herb encrusted roasted chicken, veal chops, vegetable stews, roast pork and aged cheeses.