Cellar: Long spontaneous fermentation at naturally low temperature, followed by at least 30 months of aging in 10 hl foudres (Garbelotto, Slavonic oak), French 500-liter demi-muid, and 300-liter amphora (10%). No fining or filtration, only a very little sulfur added at bottling.
Personality: Notable for its balance. The nose is intense, with kirsch aromas, clean and well-defined red fruit, accompanied by a subtle hint of balsam and flowers and a suggestion of cacao and minerals. The taste starts straight, vertical, and very crystalline, with medium weight, warm and juicy and tremendously clean, with a silky tannic structure, and the end is exceptionally long, voluptuous, and fresh.