Fermented in stainless steel vats at a controlled temperature of around 28 Degrees C.
Prolonged maceration with the skins.
The wine is aged for a minimum of five years, and spends at least 24 months in French oak casks and American oak casks before rounding off in the bottle for minimum 24 months.
Ruby red with a gold-tinged rim. Deep, vibrant colour.
A Complex nose. It retains the ripe red-berry fruit aromas of blackberries, blueberries, and block plums extraordinarily well. Gradually it opens up to reveal smoky, toasted wood nuances, with spices and hints of minerals and tobacco.
A Smooth mouth-feel, with sweet, polished tannins.
A long, elegant, perfumed finish with final hints of coffee with chocolate.