Deep red color. Nose of dark forest berries, with cedar and tobacco notes. Excellent balance, harmony, and length.
Totally manual harvest with only the optimal quality grapes used.
Upon arrival to the winery yard, grapes were de-stemmed and pumped into temperature controlled stainless steel tanks where the alcoholic and malolactic fermentation was left to develop partially. This wine stayed in contact with grapes’ skin for a period of one night, around 12-hours after which the juice was separated from the skin and left to mature in stainless steel tanks.
When the wine was deemed ready, it was bottled at the château.