Tasting Note

Deep ruby red color. The nose is vibrant with aromas of black fruit, spices and fine notes of the oak. The palate is rich with well integrated tannins. Lingering finish.

• Skin maceration at low temperature (10-12 degrees C) for 48 hours
• Fermentation in stainless steel tank at +/- 22 degrees C for +/- 12 days
• Pumping-over during fermentation in order to keep the cap wet and extract color and tannin
• Malolactic fermentation in the tank

Maturation: 12 months in 300 Lt barrels

Barrels: French oak (50% first fill – 50% 2nd and 3rd fill) 

Further ageing for 6-8 months in the bottle before release