Ripe red fruit and herbal highlights with a lively eucalyptus edge on the nose. The palate display sour cherry and dark chocolate supported by good tannins with good acidity.
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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