Sustainable agriculture, yield is controlled and quality improved by removal of secondary shoots, and bunch thinning. After sorting and crushing the grapes are conveyed by gravity into small vats and fermented at 27ºC by only indigenous yeast. Post fermentation maceration of 15-20 days. 50% of the wine is aged in second and third year French oak barrels for 9 months.
Deep ruby-violet, with a generous aroma of warm red fruits, discreet notes of toast and spice and a refreshing touch of eucalyptus. Mouth-filling, ripe and refreshing.
Store and Serve Advices:
Serve at a temperature of 16ºC.
Goes well with flavored grilled red meats.
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