Produced in open fermenters with the cap punched down by hand every two hours for the four to five day fermentation process. After malolactic fermentation the wine is matured in second and third fill barrels for 14 months.

You can expect lovely black fruit with delicate cedar oak aromas from the barrel maturation. This is a wine with excellent balance, a lovely core and a long juicy aftertaste.

Enjoy now or age for up to 10 years.