The Grapes come from old vineyards at the coast range dry valley. Hand-picked grapes at the end April, the grape is fermented during 14 days inside stainless steel tanks controlling temperature. Then the wine is aged for about 8 months in French oak barrels.
Tasting notes
Deep red with blue undertones, forest fruits aromas, vanilla and chocolate. On the palate is juicy, soft and persistent. Temperate recommended at 18 - 20ºc paring with roast meats.