Vinification and Tasting Notes
Vinification : The whole cluster were gently pressed and the juice naturally settled at 8 celsius, it was then rack of the gross lees and was then fermented in stainless steel tanks at 18 C for 20 days, The wine remained on the fine lees for a total of 60 days and was held in temperature controlled cement tanks until bottling.
Tasting Notes: Deep, dark fruits and a slight earthiness come through on the complex nose. The palate has soft, velvety tannins and great breadth. The finish is long and complex.