A pleasant, clear ruby red wine. In the nose, it has scents of wild berries, tobacco, spices and forest floor. On the palate it is juicy and elegant, with excellent length and structure.
The grapes were grown on rare limestone soil that has a heavy topsoil of loam and clay. The vines are 16 to 40 years old.
The grapes were harvested and de-stemmed by hand.
Before pressing, the grapes were macerated for 14 to 21 days in order to extract all of the flavours and aromas from the grape skin into the juice. The juice was fermented in oak barrels.
Afterwards, the wine was let on lees for nearly 12 months after fermentation to develop even more flavour and complexity through the lees-contact.
Alcohol: 13,5% vol.
Res. sugar: 0.24 g/l
Acidity: 6,0 g/l