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Red berries, beetroot, blackcurrant, spicy, coffee and vanilla, leather. Lithe green tannins, red fruits.Decanter Magazine Recommended, June 2009
Red berries, beetroot, blackcurrant, spicy, coffee and vanilla, leather. Lithe green tannins, red fruits.
Decanter Magazine Recommended, June 2009
The grapes were hand-picked. After the destemmed and crushed, the must is fermented in stainless steel tanks with pistons. The fermentation temperature is 22-24C to conserve the fruit's aromas. After 12 days was the malolatic fermentation 100% done. Aging in French barriques for 8 months
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