A rich concentrated wine, the nose shows, ripe cassis fruit with notes of tobacco and cedar. The mouth-feel is softand plush with a well structured finish.
Grapes are gently destemmed and then undergo cold maceration for 3 days. The must is fermented at low temperatures for a slow gradual fermentation. The juice undergoes extensive cap management during the first 5 days of cold maceration and fermentation to avoid the extraction of any dry, astringent seed tannins. Fermentation is finished with soft gentle pumping overs for another 6 days.
Alcohol %: 13.8pH: 3.72Total Acid:5.4 glFree/Total Sulfur: 30 mg/l / 44 mg/lResidual Sugar: 1.10 g/l