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Fruity and drinkable, to be enjoyed for its youthful red berry character, lightly chilled. Perfect with aperatifs and enjoying with friends.
Harvested by hand, the grapes are destemmed and hand-sorted before being crushed and put into vats. The maceration then takes 5-6 weeks, with regular punchdowns, with indigenous yeast only. Once pressed, the juice spends around a year in concrete tanks. Filtered, not fined.
