An intense and robust wine showing delightful roasted coffee and black liquorice aromas complemented by deep earthy and savoury notes on the palate.
The two varieties were vinified separately. Fermentation took place at controlled temperatures of between 30 to 31å¡C, lasting 30 days. The cap was plunged but no pumps were used during the process. The wine was racked by gravity to underground concrete vats where it underwent malolactic fermentation and was naturally fined through settling. The wine was matured for 18 months in French 300 litre oak casks.
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