Deep ruby with a garnet rim. Black cherry, wild bramble and dried Mediterranean herbs over a mineral, chalky core. The palate is tightly wound and long, with fine-grained tannin and the salinity that limestone gives. Built to hold for a decade.
Hand-harvested and sorted twice. Fermented with indigenous yeasts in French oak vats, with a long, gentle maceration. Aged fourteen months in French oak barrels, then bottled without fining or filtration to keep the texture intact.