The raw material originates from two distinct soil types, picked on three separate harvest dates, guaranteeing a combination of New World and Old World styles. The earlier harvest undergoes brief skin contact, followed by temperature-controlled fermentation, and concludes with 3-4 months of ageing on fine lees. The later harvest (of the first two) delivers riper fruit to the cellar, followed by immediate pressing and fermentation. For this wine, a third harvest is also conducted, whereby even more concentrated berries are selected. This one undergoes 3 months of lees ageing with regular stirring (bâtonnage). The two wines are then blended. On the nose, it’s intense and varietally pure. On the palate, both Old World and New World characteristics unfold, all rounded out by a pleasant minerality.