In the vineyards, canopy management were practised to ensure colour concentration. The grapes were harvested at optimum ripeness. Fermentation in open- and closed fermenters. Punch-downs and pump-overs every 3-4 hours controlled at 25?C to 28?C. Post fermentation maturation on the skins for 2 weeks. MLF completed spontaneously in tanks before the wine was racked into 225L French oak barrels. 12 ? 16 months oak maturation in 30% new 225L French oak barrels.
The nose seduces with beautiful ripe blackberry and dried fruit aromas along with spicy under