An intense and ultra-concentrated wine with an abundance of black forest fruits, a powerful and sensory experience.
The grapes were vinified in French oak vats of 1,000 litre capacity. Maceration of five days took place prior to fermentation with indigenous yeasts at controlled temperatures of between 26 to 28å¡C. Post fermentation maceration lasted 10 days, to extract the desired levels of colour, flavour and fine tannins. 50% of the wine was aged in first, second and third use barrels; the remaining 50% was aged in French oak foudres of 1,000 litre capacity for 18 months.
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