When the grapes entered the cellar, they were gently de-stemmed and sorted to remove any unwanted berries. Cold maceration took place for two days to extract the maximum fruit flavours and intense colour. The juice was fermented in stainless steel tanks for seven days, with regular pump-overs for five days. Made in an elegant and complex wooded style, this wine was matured in 500-liter French oak barrels. After tasting through all the individual lots, our winemaking team decided on the final blend, and the wine was prepared for bottling.

Dark red.

Black pepper, dried spice, cherry, red berries and vanilla notes are all prominent on the nose.