The nose is characterised by balsamic herbs and spices. The palate offers a hint of wild fruit. In addition to intense floral notes, lingering, velvety tannins accompany a spice note.
Meticulous selection of the grapes is followed by spontaneous alcoholic fermentation. After maceration on skins and also a period of submerged cap, the wine is racked into wood where malolactic fermentation is completed. In order to reach its full expressive potential, this wine rests in the bottle for about one more year.