Ripe dense bramble and red berried fruit enhanced by a meaty texture and a layered finish.
The grapes were harvested by hand, destemmed, lightly crushed and cold soaked for 48 hours. Fermentation took place in concrete vats at 20å¡C, with racking and daily pumping over. The fermentation was kept short, five to six days, in order to obtain a fruity wine with low tannins. The wine was then aged for one year in concrete vats to maintain its fresh and fruity style.
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