"Deep violet color. Intense blackberry and prune aromas with spicy and vanilla notes. Full bodied palate with good structure and long finish."
“Manual harvest by end of April. Careful hand selection of the cluster and grapes. Cold maceration at 10°C for 72hs to 96hs. Fermentation with selected yeast at a maximum temperature between 25°C and 28°C for 12 days and 20 days of maceration. 100% Malolactic. Aged in French oak for 10 months.”
