The wine was made following a philosophy of minimal intervention. The grapes underwent cold fermentation with selected yeasts, which lasted for seven days. During the vinification, modern and gentle techniques such as cold soaking were used to extract aromas, colour and structure; no plunging or pumping over took place. A gentle pressing was followed by nine months’ ageing in Bordeaux barrels, which ranged from new to fourth passage of medium toasted oak.

A full and opulent wine delivering ripe notes of blueberry and blackcurrant jam, highlighted by a touch vanilla and elegant oak spice. Generous on the palate with soft, sweet tannins exploding with fruit and lingering on the finish.