Classical maceration n the skins, with gentle punch-downs in open-top vats, then rest in old 600L oak barrels for a bit less than a year. No carbonic, no tinkering in the cellar, just time, old-school "normal" methods and simplicity. It has low tannins, high colour, low alcohol and high drinkability. Amazingly full red colour an easy drinking red due to the low tannins flavor notes of blueberry and blackberry jam with hint of ripe plum and Sichuan pepper. A day time drinking red that is good to drink by oneself or shared with a friend.