Aromas of blackberries and cassis follow juicy notes of ripe plum, spice and savory herbs. A full-bodied wine with firm tannins and hints of toast and vanilla on the long finish.
The grapes were inoculated with selected yeasts and fermented in temperature controlled stainless steel tanks. Prior to a seven day maceration period, 10-20% of the juice was bled off (saignee) to increase the skin to juice ratio. To keep the fruit fresh and lively, the wine is minimally aged in oak and in bottle