Made with fruit harvested from the preexisting old vines. Vineyards are south-facing on terraced slopes of decomposing red slate.Hand-harvested and meticulously sorted. Native yeast fermentations occur naturally in oak foudres followed by 11 months of aging in barriques. Rich in color with a dense palate of blackberry compote, aged balsamic, and spice. The intense fruit is nicely rounded by barrel and bottle age.