The grapes were carefully selected by hand, de-stemmed and fermented on the skins. After three weeks of fermentation in open oak vats the grapes were gently juiced. The next maturation was for 18 months in small oak barrels. The filling was done without filtration and fining of the wine.
Rich, deep ruby red. On the nose aromas of cherry, wild berry, tobacco, and forest floor. On the palate, dense, powerful but elegant and juicy with good length and excellent structure. Great ageing potential.
Alcohol: 13,5% vol.
Acidity: 5,9 g/l
Res. sugar: 0,1 g/l