Showing lovely Cabernet typicity of cassis combined with coffee and the fresh hint of bellpepper on the finish.
The berries were carefully, manually selected by hand before vinification. A pre-fermentation maceration took place at low temperatures. Fermentation followed, with natural and selected yeasts in stainless steel tanks at temperatures maintained at 26å¡C. The wine was then aged in French oak barrels for a period of three months, followed by at least three months cellaring in bottle.
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