The best quality grapes were selected, gently crushed and fermented in half-ton open-top fermenters. The grapes were punched down by hand 3 times a day and fermented until dry. The wine underwent malolactic fermentation in barrel and was matured for 12 months in 2^nd fill French oak to produce a well-integrated, complex profile.

Deep ruby in colour. Dark berry and chocolate on the rich nose. Juicy and jammy on the grippy and full palate with cassis, compote and blackberry on the aftertaste. A layered and complex wine. Drink through 2035.