The grapes for this wine were picked during the cool morning hours and membrane pressed using long cycles at low pressure allowing for careful extraction and rich musts. Short period of cold settling to give higher solids in the must. Fermentation in new French oak barrels (550 litres ) with temperature controlled cellar ( 18 ºC ).
Maturation in barrel with lees stirring for up to 9 months to facilitate a better quality of integration between wine and oak, resulting in increased texture and depth. After bottling, the wine received 6 months bottle ageing before market release, allowing for greater richness and complexity.
A balanced and complex wine, with notes of grapefruit and fresh apricots as well as discrete toasty notes nicely integrated, roasted almonds and white pepper.
Richly textured and elegant, toasty oak adding to a well-structured palate; long, deep and persistent finish.