The vineyards for this wine lie above 1,500 meters, where cooler nights and a good aspect to the clear sunlight aid the ripening process. The grapes are a mixture of machine picked and hand picking, with the grapes destemmed and cooled prior to a warm ferment on skins with regular pumping over to extract high colour and ripe tannins from the skin cap - the juice fermenting on skins for approx 23 days. After fermenting and light filtration, the wine is stored in steel tanks at inert levels before batch bottling with no adjustments to showcase the spicy black fruit and juicy nature of this wine - modern, well made and exuberant.
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