Selection of the best bunches Maceration with the skins for 18 hours. Made with unpressed flower must. Spontaneous fermentation at low temperature for 40 hours.
Pale violet in colour. Lively on the nose with springtime aromas of fresh red fruit such as plums, cherries and wild strawberries. Essential notes accompany the nose and reappear on the palate along with mountain herbs. Remarkable concentration on the palate with a firm,
fresh acidity.
