Nose: Deep, sultry, some smokey minerals and dark floral/berry skins.
Palate: A tad reductive at first (benefits from a hearty decant) and then opens to a medium-bodied, smooth, fine mineral undertone, sultry red.
Vinification: The concept of this wine is to apply both Graillot and Pérez techniques to the terroir of Bierzo. Antoine’s contribution was fermentation in cement vat, a practice that fell out of favor in Bierzo a generation ago but is still used by the Graillot family in Crozes-Hermitage. Raúl also encouraged Antoine to leave the wine on the skins for an extended period of time after the whole cluster fermentation was complete. Transferred in to large foudre for another ten months of aging. One of the most exciting new collaborations of important winemakers in recent years!
Recommended Food Pairing: Smoked brisket, or grilled steaks in general.