Harvested at the end of August / beginning of September. Whole-cluster fermentation with native yeasts in large, open-top chestnut vat. 60-90 day maceration followed by one year of aging in neutral barrel. Bottled without fining or filtration.
Light, crisp and focused, this lively red delivers cherry, berry, herbal, licorice and smoky flavors that mingle in a lithe frame. Not muscular, but energetic and balanced. Drink now through 2026.