Grapes were selected and harvested by hand to ensure optimum quality. After de-stemming grapes were cold-macerated for 4 days to exctract colour and flavours before fermentation. The wine fermented with wild yeast for 14 days with regular punch downs to extract more colour, flavour and tannins. Malolactic fermentation was completed in barrels followed by maturation in French, American and Hungarian oak
On the nose the wine shows ripe red berry fruit and cherries with hints of mocha and herbal notes. The palate is well balanced with chocolate, spice and some earthiness. This wine will continue to evolve in years to come.