Penetrating red cherry and redcurrant aromas are followed up on the palate by similarly juicy flavors with a pretty mineral quality. Clean and lively, this relies on its acids more than on its fruit and tannins for structure, leaving the mouth feeling fresh and clean on the moderately persistent finish. Fermentation on the skins in steel vats for 10-12 days, maturation part in French oak tonneaux and part in cement vats for 6 months.