A full bodied and concentrated red showing a natural freshness from its cool location combined with savoury baked red fruits and spicy black liquorice flavours.
The grapes were destemmed and lightly crushed before a cold soak with skin contact. Alcoholic fermentation took place at gradually increasing temperatures. The wine was aged on its lees for seven months with regular stirring, before being matured for 12 months in 100% Allier oak casks, of medium to light toast. The wine was then aged for a further 12 months in bottle.
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