Harvest details: 	The grapes are from trellised vineyards that produce between 8-10 t/ha yield. The handpicked grapes were harvested at optimal, ripeness with a 24 - 25°B sugar and acids above 5.6g/l.

Cellar Treatment: 	Fermentation took place on the skins in fermentation tanks temperatures between 20-25° for 2 hours. After alcoholic fermentation the wine went through malolactic fermentation. The wine is matured in new French and American oak barrels for 12 months.

Tasting Notes: 	
This wine is rich in colour, with typical black current
aromas and whiffs of mint, combined with well integrated oak wood flavours. Good mouth feel on a juicy palate.

Only 1800 bottles produced.