From multiple certified-organic parcels with vines averaging 40 years old, planted on red-sandy, limestone soils. The bunches are hand-harvested and destemmed with the berries left whole. Native ferment in 20-hectoliter concrete tanks and with approximately 30 days of maceration and only gentle extraction. Aged 14 months in 25-hectoliter Slavonian oak botti. Fresh, alluring, and satisfying.