Fermented for 8 days in concrete and wood open fermenters at 23°C
and maceration post at 28°C for 4 weeks. Lies battonage – marc
crushing everyday for 2 weeks.

12 months in new French oak barrels.

A bouquet of aromas already complex with some notes of sautéed
black cherries, black currants, licorice, pepper and cured meats.
Deep purple color. Rich, full-bodied, yet elegant and seamless, with
an awesome texture. With integrated acidity and a beautiful elegance
about it that keeps you coming back to the glass.