This natural red wine comes from a unique sandstone terroir dating back to the Primary era, naturally red due to its high iron content. The goblet-trained vines are over a decade old.

Vinified naturally with manual harvesting and destemming, it undergoes a short maceration, spontaneous fermentation with native yeasts, and malolactic fermentation. After resting from December to March, it is bottled in spring. Expect beautiful red fruit notes.