All varieties are de-stemmed and fermented till dry on skins with pump-overs performed twice daily for cap management.
Rose petals, plums, savoury spices with a bit of cured leather. A soft and gentle mouthfeel, with mellow acidity and delicate tannins rounding out the finish. Turkey, partridge, game or mushrooms, eggplant and spiced dishes. Up to 10 years.