Layers of deep red fruit and cassis are interwoven with notes of graphite, mint and tobacco, concentrated and opulent.
The grapes were manually selected; first by cluster, then by berry to ensure only the ripe, healthy fruit was vinified. The grapes were then transferred by gravity into small stainless steel tanks of 10,000 litres for fermentation with selected yeasts. The wine was made without any additions and following fermentation it was transferred to French oak barrels where it spent 16 months. It received a further 18 monthsÛª ageing in bottle prior to release.
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