From a co-planted parcel in the north of the region which includes a big mix of ancient indigenous varieties. The grapes were harvested and pressed straight into old barrels where the wine fermented and aged for nearly two years before bottling.

Raphael posited that it was the warmth of the vintage which led to his long and slow fermentations this year. A complex wine that shows layers of salt, stone fruit and spice and will surely age wonderfully.