COLOUR
Deep red with a purple hue.
NOSE
Pretty blueberry and sweet herbal notes.
PALATE
Blackberry and ripe plum, with dried sage nuances, are supported by firm, elegant tannins. A pomegranate acidity leads to a long, fruit-driven finish.
FOOD PAIRING
Risotto with grilled mushrooms or a dish of chargrilled Mediterranean vegetables and peppers
WINEMAKING
The fruit was destemmed and lightly crushed into static fermenters, where it underwent fermentation with three daily pump-overs to maximize the extraction of subtle tannins. The must was co-inoculated for both alcoholic and malolactic fermentation, spending 14 days on skins to ensure optimal flavour and colour extraction while preserving fruit vibrancy. Following fermentation, the wine was gently pressed and matured for 10 months in French oak, 15% of which was new. A selection of different toast levels was used to impart structure and a delicate sweetness to the palate, adding complexity and enhancing mouthfeel. After maturation, the wine was gently fined and filtered prior to bottling.
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