A pre-fermentation cold soak (16ºC) for 4 days, then temperature-controlled alcoholic fermentation at 26ºC for a further 8 days before the wine is run off its skins. Malolactic fermentation with selected bacterial strains in stainless steel vats. Mixed ageing in second-fill American and French oak barrels (70% and 30% respectively) for 4 months.

A cherry-red colour with a garnet rim and ruby glints. Slow-trickling fine, clean tears. A complex nose with a harmonious mingling of black fruit and sweet spices, together with vanilla notes. On swirling, red berry fruit aromas gradually come through with hints of forest floor and damp earth. Flavoursome, fresh and slightly balsamic on the palate with good body and a good presence of ripe tannins. A lingering spicy finish.