The grapes were crushed and fermented in temperature-controlled stainless-steel tanks at 25ºC to 28ºC for approximately two weeks. After malolactic fermentation the wine was matured in contact with American and French oak for a period of 14 months.
Colour: Ruby red.
Bouquet: A bounty of plums and prunes and some subtle oak spice.
Palate: A full mouthfeel with rich fruit flavours, soft tannins and wellintegrated oak with a hint of vanilla.
Reviews
There are no reviews yet.