In a land mostly known for granite, the diversity of soils in their vineyards adds great breadth to their wines, filling the gaps where granite alone can fall short. From one meter to the next, their vineyard soils can quickly change from granite to schist to slate—three of the greatest soil types that exemplify the concept the French refer to as a vin de terroir. Naturally fermented with 50% stem inclusion for one month with an “infusion style” extraction with gentle pushdowns of the cap by hand to keep it moist and extract as little as possible. Malolactic fermentation takes place–noted because in many of Cume do Avia’s red wines it does not. Aged in ancient barrels for two months then racked to stainless steel for three months. Bottled without fining but lightly filtered. In the glass, it smells and tastes of the first red berries of the season, sweet green citrus, and bay spice. The palate ceaselessly grows in depth and weight at a constant pace, with a start as light as a darker rosé which evolves into a wine that delivers on complexity and weight, like a fresh, cool vintage red Burgundy from a high elevation site on stony soils.