A red wine with blackcurrant fruit aromas and hints of violets. Structured palate with rounded tannins.
The grapes were destemmed, crushed and pumped to a combi-tank where fermentation took place on the skins to extract flavour and colour. The juice was pumped over the skins three times per day for 20-30 minutes at a time to cool the cap as well as extract colour and flavours.
After fermentation was finished, the wine was left on its skins for a few days. The wine was drained off the skins and the skins were put in a pneumatic press and pressed dry. After fermentation and pressing the wine
was transferred to French oak barrels. After malolactic fermentation in barrels, the wine
was racked and sulphured and returned to barrel.
Enjoy with hearty roasts or stews