The fruit comes from Villero. It grows on 65-year-old vines sitting at 300m above sea level on Helvetian soil made of clay, calcareous sediments and rich in iron. It’s hand-harvested during the first fortnight of October, naturally fermented in stainless steel for 40 days, then matured in stainless steel for 6 months and in large Slavonian oak for 30 months. The wine spends 12 months in bottle before release.

It’s vibrant and youthful, with delicate yet luscious strawberry, redcurrant and cherry aromas and a rosy scent. The palate is fleshy with well-rounded tannins that are ripe and extremely polished, resulting in a wine that’s opulent yet not overdone.