Fermented in stainless steel by indigenous yeast and with pumpovers the main extraction technique. The wine stays for three weeks on the skins, which is the entire time of the alcoholic fermentation, followed by 15 days of settling. Once the lees have completely settled, the clear wine is transferred without filtration to cask, where in spring the MLF starts spontaneously. 18 months in oak. Pale ruby. Subtle, lifted cherry nose and fluid, soft cherry and raspberry fruit with polished marzipan-like tannins. Proper depth of cherry fruit on the finish. Long, elegant and focused. 17+ points