Vines are grown in sandy and rocky soils. Controlled irrigation is applied as moisture levels are measured by neutron hydrometers. Leaf canopies are carefully managed to ensure the berries receive adequate sunlight. Grapes come from trellised vineyards and bush vines.
Our Winemaker’s Notes
More or less the same method of vinification is used with all the cultivars. Grapes are harvested when reaching optimum physiological ripeness at 25° Balling. After crushing and de-stemming, the mash is cold-soaked for 3 days. Fermentation follows with rotor tanks turned every 4-6 hours. After initial fermentation for 6-7 days, the wine undergoes malolactic fermentation and is aged for 16 months in 80% French oak and 20% American oak before bottling.
The wine is dark in colour with a lively pomegranate hue. Aromas of prunes, dark berries, chocolate and cassis on the nose. A full-bodied, spicy blend with well-integrated tannins on a firm palate with a long, graceful and smooth finish.