The fermentation and maceration occurs in small thermoregulated vat and cement tanks for a month with regular manual pumping over with punching of the cap to aid extraction. A pneumatic press is used and the malolactic fermentation is performed in barrel. The wine is aged 18 months in fine-grained French oak barrels. Deep plum and blueberry fruit accented with hints of coffee and liquorice. Layers of ripe, complex fruit on the palate with open lush tannins on the lingering finish.
The Vineyards consists of 1.3 Hectares and produces only 9,000 bottles annually
92 Points James Suckling