Across the blend, the grapes were sorted then mostly de-stemmed and fermented in concrete using indigenous yeast, with minimal hand plunging and some three weeks on skins. The wine was then aged for six months on lees, in concrete, foudre and used 300-litre barrels. Bottled unfined and unfiltered. This is loaded with raspberry, white strawberry and nettle notes on both the nose and palate. It's super-bright, fresh and cool.