An approachable, fresh and fruity wine with red fruitaromas accompanied by delicate notes of cinnamonand wild herbs.
 
 
 
Winemaking
The grapes were carefully selected at harvest and only ripe, healthy fruit was vinified. Fermentation took place on the skins lasting for 10 to 12 days at controlled temperatures of 25°C. Post-fermentation maceration lasted for five days extracting colour, flavour and structure before the wine was pressed off the skins. 50% of the wine was aged in stainless steel for two years; 50% spent one year in barriques and tonneaux, followed by a further year in stainless steel. The wine received a further 12 months bottle ageing prior to release.