A richly textured wine with nuances of coffee and chocolate together with red fruit flavours, elegant and beautifully balanced.
The grapes were fermented on the skins in 55 hectolitre oak barrels for 15 days at controlled temperatures of between 27å¡ to 30å¡C. A gentle shower system of submerging the cap was used to extract flavour, colour and structure. Malolactic fermentation took place in stainless steel tanks. The wine was refined for 30 months. Oak maturation lasted for 12 months: 50% in 55 hectolitre French oak barrels and 50% in Allier oak barriques, followed by a further 18 months in bottle prior to release.
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