A dark rosé color. Marked by raspberry and hints of Provence spices. Sweet strawberries and blackberries. Aromas of cherries and black olives. Gentle but fresh, well-integrated acidity. Powerful texture and salinity.

The hand-picked grapes are pressed by the whole bunch for several hours, then fermented in amphorae, followed by six months of aging on the lees, which are racked after malolactic fermentation.