50/50 cab franc and zweigelt from super schist-rich soils. Open vat fermentation and 18 months of ageing in large format oak. Dark pitted fruits – plums, cherries, even olives – and darker, earthier things, too... bark, wet earth, espresso. The purity of it all shines bright. All this made the more lively by humming acidity and the faint spritz upon opening.