A powerhouse of a wine, full bodied and smooth with balsamic notes of savoury oak and raisined fruit.
The grapes underwent an extended skin maceration. The fermentation and maceration took place in stainless steel tanks, the must was oxygenated in order to emphasise the fruit character and produce a softer wine. This lasted for approximately three weeks. After blending the cuv̩es, the wine spent 12 months in Allier oak barriques, of which 1/3 was new oak, 1/3 first year oak and the balance in stainless steel. The wine was bottled unfiltered and spent a further six months in bottle, prior to release.
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