Description

The whole berries go into fermentation untouched, skins and all, with nothing but wild yeasts to drive the process. For ten days, the tank is gently plunged every second day — just enough movement to coax out freshness and aromatic lift without bruising what’s there. Once pressing is done, the wine moves into seasoned oak barriques, where it rests for five months before bottling. No fining, no stabilisation, and only the lightest filtration. The winemaker’s hand is present but never heavy.

On the nose, the wine announces itself with violets, a thread of warm spice, and a hint of orange rind — fragrant and expressive without being showy. The palate picks up where the nose leaves off: bright and juicy, with red cherry and raspberry at the fore, held together by fine, supple tannins and the kind of vibrant natural acidity that keeps you reaching for another glass.

Everything here resolves into balance. The finish is pure and lifted, with an energy that lingers.