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The grapes where gently destemmed and crushed, regular cap management during ferment meant optimal tannin extraction. Total time on skins 26 days. After post ferment maceration the wine aged in oak to further enhance the structure.
Inky, deep garnet hue leads to a nose of black berry fruits, spice and subtle toasty oak undertones. A full soft palate possessing supple tannins with gentle acidity makes this an excellent food wine.