An approachable, fresh and fruity wine with red fruit aromas accompanied by delicate notes of cinnamon and wild herbs.
The grapes were carefully selected at harvest and only ripe, healthy fruit was vinified. Fermentation took place on the skins lasting for 10 to 12 days at controlled temperatures of 25å¡C. Post fermentation maceration lasted for five days extracting colour, flavour and structure, before the wine was pressed off the skins. The wine was transferred to oak barrels for three months where malolactic fermentation took place, followed by further maturation in stainless steel tanks for 10 months.
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