Perfumed aromas of ripe forest fruits are enveloped by hints of spice and vanilla, silky, warm and elegant on the palate.
The grapes were manually harvested in small baskets and immediately destemmed and pressed. The crushed grapes were fermented on the skins at temperatures of 26 to 28å¡C. The wine underwent post fermentation maceration on the skins for one week, extracting colour and structure from the skins and pips. The wine was transferred to 500 litre oak tonneaux where malolactic fermentation took place, and it matured for 12 months on the fine lees. The wine was then aged for a further year in stainless steel tanks.
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