Vinification and maturation
Leaf thining, bunch thining, hand picking into small crates and carefully sorted prior to crushing. Wooden small fermenting vats, cold maceration, catch the cap by hand, malolactic fermentation in new French oak barrels, ageing 18 – 20 months.
A ripe, slightly heady style, with thick-textured plum, prune, blackberry and bittersweet cocoa aromas and flavors rumbling along. Features lots of singed wood on the finish. More heft than purity.