Full bodied deep red wine with red berries, violets and white pepper aromas on the nose. The pallet shows firm, ripe tannins with a long lingering taste of spice and vanilla. This wine will pair well with roasted lamb, matured cheese and carpaccio.
After offloading and destemming, the grapes are cold soak before fermentation. Small cement open fermentation tanks are use during fermentation with regular manual punch downs for colour extraction. Fermentation temperature range between 26 - 28°C and last for approximately 5 days. After fermentation the wine is aged in American and French oak barrels for 17 months before blending the final product. The wine will then be aged for another year in the bottle before release.
