Barrel ageing was done in 225-litre oak casks, of which 65% were made of American wood (the rest being French Allier), and it lasted for 20 months with regular racking. The barrels where ageing took place were all from brand new to 7 years of age. Once fining and bottling were done, the wine remained in our bottle cellar for 18 months before we started to release it.
Maceration time was 18 days with daily pumping over in stainless steel vats at a controlled temperature of 29ºC Half of the wine underwent malolactic fermentation process in new 225-litre French and American oak casks, while the other half did their malolactic in concrete tanks.
A bright crimson red colour.
Aromas of sweet ripe fruit and delicate notes of smokiness.
Tastes of cherry, plum and blackberries combined with gentle clean aromas of oak. Elegant mouthfeel, a full body and a fresh and fruity aftertaste.