Cuvée Indigène exempliﬁes our efforts to capture the pure essence of a vineyard through the use of indigenous fermentation. This creates a focused and seamless wine, one that shows off the vineyard’s mountain terroir. Fermenting the wine this way also takes 3 to 4 times longer than the conventional method of adding commercially cultured yeast. This long, slow barrel fermentation creates optimal conditions for the development of complex aromas and ﬂavors and imparts a distinct silky texture and long ﬁnish.
International Wine CellarGood pale greenish yellow. Bright, highly perfumed nose combines vineyard peach and minerals. Broad and deep yet almost magically light on its feet, with sexy, expressive flavors of orange rind, minerals and spices, plus suggestions of exotic fruits. As dense and ripe as this is, it leaves a very dry impression on the very long back end. From this winery's oldest vines , where the Calera clone preserves acidity and produces big berries that are not particularly juicy owing to thick skins .