An intense and opulent wine showing raisined black fruits complemented by dark chocolate and generous toasty oak flavours.
The grapes were cooled for 12 hours, destemmed, crushed and cold macerated for three days. Vinification took place over the course of 25 days, with regular pumping-over taking place in order to extract the desired levels of tannins, colour and flavours. Pressing took place in a pneumatic press which was followed by malolactic fermentation. 80% of the wine was aged in new French oak barrels for 18 months, followed by a minimum of six months bottle ageing.
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