Christina St. Laurent

Winemaking: Hand-picked whole bunches undergo sorting and carbonic maceration in closed fermenters, initiating a slow and cold fermentation in the historic cellar. After three weeks, the bunches are pressed into old oak vats to complete fermentation as juice. The wine ages in 500-liter vats for four months and receives a light sulfur addition at bottling.

The result is a vibrant Carb-mac red showcasing juicy sour cherry and cranberry aromas, complemented by spicy and earthy notes on the palate.