Production: Crushed and fermented on skins for 9 days, pressed and racked to new and 1 year old French Oak barrels.  After Malo-Lactic fermentation the wine was further aged in the same French oak for another 14 months, lightly filtered and bottled. Crushed and fermented on skins for 9 days, pressed and racked to new and 1 year old French Oak barrels.  After Malo-Lactic fermentation the wine was further aged in the same French oak for another 14 months, lightly filtered and bottled.

Colour: Vibrant Dark Plum red

Nose: Blackberry and mulberry fruits and a rich vanilla note

Palate: Rich and intense blackberry and blackcurrant flavours with fine grained tannin structure and persistent finish. A medium-full bodied wine that will age well and develop more richness and a velvety finish with time.

Food: Rich Mediterranean dishes, steak and with dishes with rich tomato based sauces.