Dense almost black in colour, this meaty, well structured and savoury wine has intense flavours of spice and pepper.
The wine was produced organically with a three day cold soak prior to controlled fermentation with natural yeasts and minimal sulphur use. Classic winemaking techniques were used with regular pump overs and treading of the grapes to ensure the desired levels of extraction. 20% of the wine was matured in oak foudres of 20 hectolitres; the remainder was aged in stainless steel.
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