Rich, ripe concentrated fruit bursting with varietal aromas of anise, mint and blackberry combined with hints of violets, spice and chocolate.
The fruit was destemmed, crushed and fermented in static fermenters for five days to optimise colour stability and tannin structure. The wine was drained, pressed and stored in stainless steel tanks until malolactic fermentation was complete. It was then filtered onto French oak and matured for approximately four months, giving a subtle and delicate oak influence.
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