Vinification and maturation
Crushed and destemmed, no adjustments. Two day pre ferment maceration, then coolish 10 day ferments. Basket pressed to tank, then racked o solids to barrel 3 days later. Matured in very old French oak barriques. A wine not about how it was made, but about where it came from. Ripe and generous, while maintain- ing an element of delicacy and elegance.