A traditional and deeply coloured Bordeaux with aromas of blackcurrant combined with bell pepper, all complemented by cedar oak and a touch of chocolate.
The grapes were manually harvested, destemmed, manually sorted and then crushed. Fermentation took place in wooden conical frustum vats, which allow an intense, passive maceration of the cap and grape solids in the juice. Fermentation lasted for six to eight days at 26 to 28 °C followed by maceration lasting 30 days. The wine was aged for 12 months in medium toasted French oak barrels, of which 20% were new. Bottled without filtration and just a very light fining.
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