An opulently styled and intense wine with vibrant black fruits enhanced by mint, herbal and dark chocolate notes.
The grapes were carefully selected and macerated at a temperature of 7å¡C in stainless steel tanks for 24 to 72 hours. During fermentation, the frequency of pumping over is reduced, as Petit Verdot provides good levels of colour, structure and flavour without too much extraction. During the final third of fermentation, gentle pump-overs took place to submerge the cap. Post fermentation maceration lasted for 10 days, before being transferred 100% French oak barrels, where malolactic fermentation took place, followed by 12 to 14 months ageing.
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