Whole bunches are trodden to the bottom of the vat, intact whole clusters are placed in the middle, and hand-destemmed, perfect berries go on top. After spontaneous fermentation, the wine is aged for 10 months in oak barrels before being bottled unfiltered, with minimal sulphur. Morello sour cherry, pomegranate, subtle smokiness and ripe black olives on the nose. The palate is cool and really mouth-filling, with subtle bitterness, lively acidity, spiced plums and dark chocolate. Long-lasting, structured, dense and rounded. Every cog is in place: a natural Kékfrankos for advanced enthusiasts.