An opulent and complex wine with intense flavours of black fruits, liquorice and wild herbs with fresh mineral and graphite notes.
The grapes were hand-harvested, destemmed and lightly pressed. Vinification took place in closed stainless steel tanks at controlled temperatures of between 30 and 32å¡C. The maceration process lasted for 12 to 15 days until the desired levels of colour and flavour were extracted. The wine was then transferred to vats (50%) and French oak barrels (50%) of which 25% were new. The wine underwent malolactic fermentation and was bottled after 18 months ageing in oak.
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