Pinot Noir clusters from LimarÃ's granitic soils are hand-harvested and sorted on vibrating tables. Cold maceration (3 days) precedes fermentation in open-top tanks with native yeasts, followed by gentle punching-down for color nuance. Once pressed, the wine matures for 10 months in French oak (30% new) to preserve the delicate red-berry profile. Minimal racking and light fining ensure clarity while retaining mouthfeel. The result is a silky Pinot with bright cherry, rose petal and earthy undertones.