Fermentation and maceration with skins for 25 days in stainless steel vats. Passage in French oak barrels of second passage for 12 months. 6 months in bottle before the release.
Deep Ruby red colour. A subtle nose of ripe fruit like plums, blackberries and morello cherries. Spicy notes of black pepper, cloves and wet earth. Full body, soft on the palate and pleasantly salty with a lingering finish and fruity aftertaste.