Blackberries, cherries and blackcurrants are infused with cedar wood, dark chocolate and notes of fennel. The vibrant palate is very balanced and has dense tannins.
Goes very well with braised oxtail, beef casserole or risotto with truffled wild mushrooms.
The coolest slope was chosen for slow maturation and ultimate flavor development. Foliage management was done to increase vine fertility and expose grapes to more sun, improving peel strength for greater extraction and intensity. The grapes were harvested by hand, pre-cooled, destemmed and individually sorted to remove unwanted berries. Fermentation took place in stainless steel tanks for up to three weeks. The malolactic fermentation and maturation took place in 300 liter French oak barrels for 18 months (60% first filling, the rest with second filling). Before blending, the wines were individually tailored to the unique needs of each grape variety, so that each could achieve its highest potential. A selective tasting from the barrels determined the composition of the blend. Expert blending ensured harmony between the five grape varieties. The wine has the ultimate balance between fruit, palate volume, oak extract and tannins.