Nico says he finds the 2018 to be a bit fuller than previous vintages, and I definitely agree, though it's still quite graceful and smooth on the palate. Spice and earth, with a long mineral finish. The grapes undergo semi-carbonic maceration in 15 hectolitre wooden conical tanks for 20 days and the juice is then transferred to old barriques for 12 months, with a minimal amount of SO2 added. This process yields wines that are incredibly bright and aromatic, with a decidedly silky texture on the palate.