The best quality grapes were selected, gently crushed and fermented in half-ton open-top fermenters. The grapes were punched down by hand 6 times a day and fermented until dry.
The wine underwent malolactic fermentation in barrel and was matured for 18 months in 2nd fill French oak to produce a well-integrated, complex profile.

Bright garnet in colour. Red fruit, white and black pepper with touch of florals. Fruit nuances in sync with fruit tannins and easy oak tannins. Fresh and youthful but palate friendly. Style offers earlier enjoyment, with some cellaring potential.