Hand-harvested in September, destemmed into a concrete tank. The tank is then sealed and a native fermentation slowly goes on for up to two weeks at 25 degrees celsius. The skins are pressed off and the fermentation continues for an additional week. The wine is then left to go through MLF.   Wonderfully high-toned aromas of cranberry, red apple, dried herbs and forest floor. Light-bodied and very fresh, this is an ideal red to drink chilled.