A perfumed and inviting nose of wild sage complemented by upfront blackberry fruit and finishing on a spicy, peppery note.
The grapes came from a 100% bush vine vineyard. Harvesting took place at optimal phenolic ripeness. Extended cold soaking was applied before a fermentation took place on the skins, with regular pump overs and aeration. Fermentation temperatures were carefully monitored and kept between 24å¡C and 26å¡C. An extended skin contact was applied after fermentation was completed in order to fully extract the desired level of colour and to soften the tannins, resulting in a softer mouthfeel.
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