Pre-fermentative maceration. Spontaneous fermentation of the varieties separately at a controlled temperature in stainless steel tanks. Post fermentative maceration. Aged in new 225-litre and 1-2 year old French oak barrels for 12 months Aged in bottle for 6 years.
Intense ruby red in colour. Complex on nose with typical varietal aromas of blackcurrant, blueberry and plum. Spicy touches and balsamic notes with a slightly toasted background. Silky, fresh and structured on the palate with a bouquet rich in ripe fruit, cedar and undergrowth. The finish is ample and pleasantly lingering.
