Fermentation took place in open top concrete fermenters at 280C. The floating
skins were punched down mechanically, every 2 hours during fermentation.
The juice was drawn off the skins after 3 days. After malolactic fermentation
the wine was matured for 12 months in 2nd and 3rd fill 225L French Nevers
oak barrels.

Attractive crimson hues, with scented aromas of red currants, strawberry
confit and dried rose petals. The palate is medium-bodied and opulent, with
finely textured tannins and flavours of red pastille sweets, bright cherries and
a hint of spice. The acidity is in balance with the fruit and wood components,
and adds a sparkle of freshness to the alluring red berry flavours on the finish.