Manual harvesting with special bunch selection to bring acidity, structure and vivacity. A pre-fermentation cold soak (16ºC) for 4 days, then temperature-controlled alcoholic fermentation at 26ºC for a further 10 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 (60% and 40% respectively) for 9 months.
A deep cherry-red colour with a bright reddish rim. Very intensely aromatic with ripe red berry fruit mingling with pleasant toasty hints brought by the barrel. Also spicy hints, soft jammy cherry notes, hints of mountain herbs and wet stone. A powerful attack on the palate with very ripe tannins, a long mid-palate, fresh acidity and flavoursome, very spicy red berry fruit. Balsamic with a sensation of sweetness enveloping the toasty oak. Full, clean, and long with a lingering finish.