This wine displays brilliant garnet color with notes of bright cherry and red plum with hints of anise and wild herbs. Well structured with supple tannins and a long finish.
The grapes were hand-harvested during the first week of October. Following a soft pressing, the juice was fermented in concrete and stainless steel tanks for six to eight days. The must was pumped over four times a day with the required délestage fermentation which gently extracts its phenolic (color & mouthfeel) compounds. Thirty percent of the wine was aged in French oak barriques and the remaining 70% transferred to stainless steel tanks for 12 months. Bottle-aged for two months.