WINEMAKING: The grapes are harvested towards the end of September when they have reached an advanced state of ripening, are crushed and destemmed, and the must is run off into amphorae without any added yeasts. Fermentation occurs spontaneously and naturally thanks to indigenous yeasts for approximately fifteen days with daily punching down. The wine is left to mature in amphorae and undergoes long maceration on the skins until malolactic fermentation is complete. After being racked and separated from the skins, the wine is decanted naturally in tanks and the clear wine is bottled without any filtration.

TASTING NOTES: Bright, deep amber-yellow in colour, reminiscent of chestnut honey. The wine is vibrant, elegant, and delicate. Notes of jam and candied apricot stand out with a slight hint of liquorice. The flavour is intense yet pleasantly balanced and well-orchestrated. Lingering and persistent with a complexity that entices you to go for another sip.