In the cellar
This wine was hand harvested and fermented for 7 days on the skin. This was followedd by 20 months of ageing in small oak barrels of which 50% were new. Only the barrels were selected for the final wine.
Deep ruby red color with a black core. This wine is full-bodied with aromas of blackcurrant, chocolate, and cedar. The wine is rich but has soft tannins and a long finish.