An intense red colour with complex hints of blackcurrant and blueberries, and some peppery smoky overtones. The palate is rounded and soft with wood and fruit aromas.
Grapes are destalked and vinified in open concrete vats. Vatting (fermentation and maceration) lasts between three weeks and one month. After pressing, the wine is put into French barriques for 10-18 months ageing. The percentage of new wood does not exceed 20 % in order to encourage the fruit aromas and characteristics of the wine develop fully.
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