A pleasant, moreish nose of dark fruits, roasted notes and menthol to finish. On the palate, harmonious and juicy. Subtle, silky tannins. Fresh, sprightly finish. The grapes are hand-picked; and then sorted, crushed and partially de-stemmed in the cellar. Fermented in open, temperature-controlled vats for about 3 weeks, with regular cap-punching and pumping-over. Malolactic-fermented in barriques with native yeasts.
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