This variety is always relatively low in sugar which results in a very well balanced, low alcohol wine whilst retaining extraordinary depth.
50% of the fruit was fermented in Amphora and the other 50% in stainless steel to keep a high degree of vibrancy. There were a few months on skins before being pressed back to those vessels for nearly 2 years before being assembled and bottled. Since then it has seen another year or so resting in bottle. The result being a very cohesive and elegant wine of depth which does not lack in vitality or freshness!