Forward nose of ripe fruits, cherry, prunes on well integrated tannins.
The overall sensation is of a structured yet round and silky wine
Whole-bunch fermentation. 30 days of cuvaison.
Malolactic fermentation in vats and barrels (1/3 new, 1/3 one-year old,
1/3 two-years old)
Maturation for 12 months in barrels and 12 months in vats