Ripe cherry, plum and chocolate notes are followed by hints of aniseed and cassis on the nose. The palate is supported by ripe red berries and good tannins.
The grapes were carefully selected over the sorting table. The grapes had cold maceration for 2 days in stainless steel and open tanks. The juice was pumped over and the cap punched down three to four times a day. The juice was left on the skins for 14 days after fermentation. Malolactic fermentation and ageing took place in 300L French Oak barrels, 35% new wood, 50% 2nd fill and 15% 3rd fill.
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