Intense aromas of blackberry, wild herbs and mint chocolate reflected in the smooth and elegant flavour.
The grapes were cold-macerated at a temperature of 7å¡C for 48 hours and then fermented for seven days in stainless steel tanks between 20 and 24å¡C. Skin contact vinification lasted for 15 days, with daily pump overs extracting the desired level of tannins, colour and flavour. Once fermentation was complete, the wine was macerated for six days, then racked and settled for 48 hours before being transferred to 225 litre seasoned French oak barrels for 14 months’ ageing.
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