Grapes were sorted twice before a pure yeast culture, BM 45, was inoculated. The juice was pumped over the skins 3-5 times per day for 5 days. Once fermentation was complete, the wine was drained of the primary lees and transferred to a resting tank. Malolactic fermentation and a brief settling period preceded the wine to a combination of 225 litre of French and Hungarian oak types.
Freshly crushed blueberries, cranberries with hints of spicy cloves and cinnamon. Flavours of roasted cherry tomatoes and earthy tones on the palate, soft and velvety on the finish.