This is a full flavoured and fleshy wine with intense flavours of plum and smoked bacon with black pepper notes.
The grapes were hand harvested in small boxes, 100% destemmed and lightly pressed. Vinification took place in new vats at controlled temperatures of between 30 to 32å¡C. Maceration lasted between 12 to 15 days to achieve the maximum colour extraction. The wine was then matured for 10 months; of which 20% was oak of one year; 60% oak of third or fourth passage with the remaining 20% aged in stainless steel. The wine underwent regular racking prior to being bottled.
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