From +80 year old vines planted on 2 hectares of schist and granite. The more than 25 indigenous red and white varieties are hand harvested separately in September and undergo vineyard sorting. The whole clusters macerate for three days, followed by spontaneous fermentation with wild yeasts lasting roughly three weeks in large granite lagars (1000L). The wine spends six months on lees with stirring once every two weeks only at the beginning of aging. Aged for six months in 2-3 year old chestnut oak (225L)(5%) and the rest in cement. Not fined or filtered. Assertive opening notes of fresh cherry and raspberry follow through with compelling herbal and floral undertones. Endlessly juicy and tasty, best served with a slight chill.