This wine is produced from specially selected grapes grown on our vineyard. The fruit from these vines results in a wine with great depth and richness.
De-stemmed and lightly crushed to allow whole berries to pass into the must before being chilled to 12ºC for 3 days.
The must was then inoculated with select native yeast cultures and begin the fermentation between 23-25 ºC doing one daily delestage during 4 days.
The fermentation was complete in 10 days, then must was pressed.
Until the bottled time the wine is pumped of into Inox vat for its conservation.
Dark, deep ruby-black colour with earthy aromas with hints of ripe fruit.
Rich and full bodied, flavours of black fruits that linger long on the palate.
Delicious now, this wine will continue to improve with bottle age.