50-55 year old vines. Upper elevation vineyards. Rocky limestone and gravel soils.
100% barrel fermented in demi-muids (600 liter French oak barrels; 50% new oak and 50% year one barrels). Temperature controlled with “bâtonnages” of the yeast lees. Eleven to twelve months aging in barrel. Late bottling due to extended contact with yeast lees and barrel aging.
Taste Profile & Style:
Very light transparent pale rosé color. Ripe red berry aromas with toasty and hazel nut notes. Ripe pineapple and ginger on the mouth. Rich and exotic. Black licorice notes as well. Full bodied, yet elegant. A classy wine.