Grapes are hand-harvested and undergo a very long maceration at a low temperature—without destemming. The grapes undergo regular punch downs, without any pump overs. The wine is fermented in wooden tanks and aged on fine lees in second-hand oak casks for eight months. The wine is bottled without filtration. Violets, bacon fat and black cherry all interplay on the nose. Deep black cherry and juicy plum flavors meshed with candied violets and cool strawberry flavors on the palate. The moderate tannins highlight the fruity components on the finish.