Following the hand harvest, the fruit was 50% de-stemmed and fermented quite warm at 25-35 degrees Celsius in cement tanks for a week to 10 days, with some carbonic maceration. Following the malo-lactic fermentation the wine is racked and left in tank on fine lees for around 8-10 months prior to bottling.
Bright crimson ruby.
Dark rich fruit flavours with spice, violets and cranberries. The acidity is tight and fine, with ripe tannins and a flash of meat to the minerally finish.
Enjoy young and juicy over the coming 2-3 years. Serve at 12 degrees Celsius to enjoy the wine’s fragrance and freshness.