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A natural wine with a complex nose, which is spicy and packed full of punchy licorice, chocolate, and dark fruits. Crisp, pleasant and persistent in the mouth. Great with steak, game and hard cheeses. Viticulture: Harvested by hand. Yields are naturally limited by the winds and climatic conditions on the island and average around 80 quintal per hectare. Vineyard sites are situated at an altitude of 350-450m, ensuring cooler night time temperatures which preserve crucial acidity in the grapes. The average age of the vineyards are 7 years old. wines tend to be harvested earlier than many of their neighbors and consequently they are bright and fresh with no jammy, baked flavors. Wine-making: Fermented in wooden barrels, 70% crushed and 30% the whole bunches. Temperature controlled fermentation to reach 28°C. A natural fermentation without the addition of yeast, which takes around 10 days, then the malolactic fermentation starts with skin contact for 1 month. Aged in neutral oak for 8 months.