$105.00
Spontaneous fermentation takes place in 2,400-liter foudres: the mass is pressed and reassembled daily over the course of 3 weeks, while maceration on the skins lasts up to 1 month. After racking and pressing, the refinement is carried out in the same oak vats for approximately 15 months.
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On the nose it is fruity and earthy, with notes of cherries and pleasant hints of mushrooms, a profile that marries well with the hints of undergrowth that persist for a long time. On the palate it is truly peculiar: savoury, with earthy and mineral hints, it has an intriguing hint reminiscent of umami.