Stalk stripping and delicate crushing. Maceration for 20 – 25 days at a temperature of 26 – 28 Degrees C, then 16 months barrel ageing followed by maturation in the bottle.
COLOUR: Bright deep red.
AROMA: Intense and complex, red berry flavour with faint notes of vanilla.
PALATE: Slightly tannic, tannins are firm and smooth, clean and dry on the finish. 14.0% alc