Grapes are harvested by hand for greater quality control. The wines are immediately destemmed but not crushed. Fermentation took place in stainless steel tanks for a period of 7 days at a temperature of between 28 and 32°C. Aerated racking was done twice daily to ensure a clean ferment and soft tannins. The grapes were gently pressed in a bladder press, after which malo-lactic fermentation was completed intank.
The nose shows lovely ripe cherry characters, backed up by smoky coffee and spice notes. The palate is soft, yet has a good structure for medium term ageing.