An intense and concentrated wine displaying a depth of black fruits complemented by notes of dark chocolate, textured and full-flavoured.
The fruit was carefully sorted to ensure only healthy, ripe grapes were vinified. Traditional fermentation took place in stainless steel tanks at controlled temperatures of 28å¡C, with remontage or pump overs took place periodically to oxygenate the wine and extract tannins. Pigeage or punching down of the cap also took place. A long post-fermentation maceration took place to extract colour, flavour and impart structure to the wine. The wine was gently filtered prior to bottling.
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