We harvest at night to prevent oxidation and exposure to high temperatures followed by a long maceration period of 24 to 36 hours to extract the grapes' primary aromas. Fermentation is maintained at a temperature of 21°C (70°F), enabling the natural yeasts to fully express. Following racking, the fine lees are stirred to extract the glycerol needed to enhance this wine's fruit-filled aromas.
Eye: deep pink colour Nose: soft red fruit aromas Palate: red fruit aromas, lingering and elegant taste with a well balanced roundness and acidity