Vinification: Indigenous yeast, concrete egg, malolactic fermentation. Very delicate extraction to highlight the aromatics while keeping the tannins fine, only punching the cap down twice at the end of cuvaison. After a natural fermentation, with the fruit left as whole clusters in a concrete tank, of 13 days, the grapes were then slowly pressed in our basket press, which released sugar, the wine finishing it's ferment off skins, adding to the brightness of the cuvée.
