A blend of granite, slate, and sand soils from many parcels, which are fermented separately by soil type then blended. It's a summary of GuÌ_maro's soils, and with an average vine age of 40 years. The Joven is made half in foudre and half in tank; de-stemmed, with around 20% as whole-cluster, fermented after 6-day cold maceration. 20-30 day spontaneous indigenous yeast fermentation, 6 months in tank on lees, un-filtered, cold stabilised, egg white fined. No oak ageing and little filtering giving freshness and purity.
Berry-bright (sour-cherry, barberry) smoky-spiced red floral tea, freshened with blossom and carpasso. The palate is easy, light and savoury, with great balance. The tannin is just ripe and light, almost a line or thread through the gentle fruit jelly glycerol up front, yielding to soil-fattened acidity.