Serving: Chilled (12–14°C)
About: Vines are over 80-years-old, giving very small yields of beautiful orange-tinged berries. Hand-harvested, half being placed in a small closed tank as whole clusters for a seven-day carbonic maceration, with the rest de-stemmed and macerated for seven days. Pressed to old barrels for a native fermentation and left on gross lees for nine months. Bottled unfined and unfiltered.