A concentrated and powerful wine showing notes of black fruits combined with spice and dark chocolate nuances.
A philosophy of minimum intervention was carried out in the winery, so that the vineyardÛªs terroir expresses its true potential. The grapes were carefully hand sorted and underwent 48 hours cold maceration. Fermentation took place at controlled temperatures of 26 to 28å¡C, followed by 18 months ageing in oak. 20% was new oak (13% French, 7% American) and the remaining 80% was matured in neutral oak. The focus was to achieve a wine with balance and liveliness.
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