Smooth and juicy with fresh vibrant notes of blackcurrants, wild herbs and mint.
Each block was fermented individually so it could reveal the unique characteristics of every corner of the vineyard. Fermentation lasted for seven days in stainless steel tanks, at temperatures of 23 to 27å¡C. Daily pump-overs were determined by tastings, and were reduced in volume towards the end of fermentation, extracting the desired level of tannins, colour and flavours throughout. The wine was macerated for a further six days, before being transferred to American and French oak barrels, for 12 monthsÛª maturation.
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