Manual harvesting of the different components of fruit used in the blend is done. Fermentation occurred in small 2.5ton stainless steel tanks at a controlled temperature (24–26 °C) with two daily punch-downs and rack & returns extracting colour and tannins. Wines are racked directly to barrel to complete malolactic fermentation. The wines are racked and preserved while the barrels are cleaned before the wine return to barrel for another 12 months to mature. The best barrels of the components are then blended together to create this complete wine. A combination of French and American oak barrels are used.
Deep red color with very intense violet reflections. Aromas of red berries, mocha and cherry tobacco. The palate shows firm, ripe tannins and an elegant soft finish.
Serving temperature: 18°C