The basis of this wine is the synergy between alcoholic and carbonic fermentation. Carbonic fermentation (think Beaujolias) achieves the lifted aromas of marchino cherry, clove. The synergy creates a lovely silky, supple texture. 10% foot crush, 20% hand destemmed, 70% whole bunch. Basket pressed and aged for 10 months before bottle. Currently 6 months bottle age. 15 ppm total so2.
Mineral. Cherry. Sweet salty licorice. Raspberry. Soft tannin. Brooding.