This wine shows intense aromas of purple fruits and violets, with notes of white flowers and black fruits, and hints of white pepper and clove. The palate is balanced and structured with a refreshing acidity and rounded, well-integrated tannins. These complement notes of blackberries, raspberries, liquorice and delicate spice, carrying through to a long, persistent finish.
After hand-harvesting, the grapes were carefully sorted at the winery before undergoing a day pre-fermentation maceration at 10°C in concrete tanks. Fermentation with selected indigenous yeasts followed for seven days, before a 20-day extended skin-maceration to extract additional tannin and flavour. Malolactic fermentation took place in concrete tanks, before ageing in oak barrels, one-third new, one-third second use, and one-third third use, for 12 months. The wine was then aged in bottle for an additional six months before release.