Lucid amber in colour. A nose of rosewater, orange and bergamot is enveloped by a gentle tea-like tannic structure. Cassia bark and grippy pomegranate intertwine on a persistent finish. Two separated batches, 40% of the whole blend was whole cluster fermented in concrete and topped with Pinot Gris juice and then pressed after two weeks to stainless steel. The remaining 60% was crushed, destemmed and soaked for 6 days on skins and then fermented in large format oak (1200l). The two components were then blended in a concrete tank after three months and aged for a further four months.