A bold and intense wine with a dark chocolate and cigar box character, rich with just a hint of mint and black olive flavours.
The grapes were fermented to dryness in 12,000 and 15,000 litre open stainless steel tanks over a period of eight days. Selected yeasts were used and the temperatures were maintained between 24 to 28å¡C. Once fermentation was complete, an extended skin maceration took place for an additional 10 days. The wine then went through 100% malolactic fermentation, before being matured in 225 litre French oak barrels, for 12 months.
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