Fermented on the skins for 7 days at 24 – 28°C with three aerations per day. After pressing, the young wine is matured on oak where malolactic fermentation is completed. The wine is left on the staves for a further 3 months. A very light filtration before bottling ensures the conservation of
intrinsic cultivar traits.
Character: Dense ruby with a bright strawberry rim bursting with sumptuous blue and black berry aromas and flavours integrated with peppery high notes that end gently with succulent fruit intrigue.
For your drinking pleasure: Smooth and fruity for easy enjoyment immediately or within 3 years of vintage. The perfect fireside sipping red or great with roasts, stews, BBQ steak, spicy sausage or sticky ribs.