About this wine
Vineyard and terroir
The fruit comes from the estate’s oldest vineyard.
Vinification
The grapes are harvested by hand and selected before vinification. Alcoholic fermentation and maceration take place in 5,000 L solid-wood vats at a controlled temperature of 26–28 °C for at least 22–25 days.
Ageing
The wine ages for 30 months in 500 L French oak barrels, developing a balanced structure and richer flavour while its tannins soften. It then matures in bottle for at least 12 months.
Tasting profile
Ruby in colour with violet highlights. The nose has aromas of cherry stone, smoke and minerals. The palate is complex, generous and layered, with blackberry, cherry and subtle wood notes, lively acidity, freshness and softened tannins.
