Not exactly known for its subtlety. We chose to embrace its bold, in-your-face character by nurturing it carefully in the cellar. Foot-treaded in the traditional way to gently break open the skins, then macerated for 12 hours to extract and protect the fragile aromatics. One-third of the 2017 vintage went into barrel, further enhancing its fullbodied texture. It might also surprise you, given the ripeness and richness of the wine, that it’s quite dry, at only 6.6 g/l of sugar.