The flagship; rescued native varieties, selection of strains and of each grape. Production limited to 1,600 kg/ha. Natural viticulture from an area covering 1 hectare. Made only in exceptional years, it receives no mechanical treatments and is fermented at a high temperature and macerated for 40 days in oak vats. It remains in its lees without additives for eight months. It ages for 12 months in French oak and remains in the bottle for 20 months.
Very deep cherry colour. On the nose it suggests a balance of spices, minerals and lengthy aging. On the palate it suggests elegance and subtlety. It is pleasing, with volume and polished structure worthy of great wines. Perfect balance of acidity and alcohol grade. Very long finish where the spiced aromas inherent to the variety reappear.
Ideal for the best meats, stews and intensely flavoured cheeses.