Orientation: South, south-east.
Soil: Pebbled sandstone terraces.
Vineyards are 40-45 years old.
Harvest: at optimal maturity, de-stemmed and pressed.
Fermentation & maceration: 25°C for 7 days with daily pumping over.
Post-fermentation maceration: 4 – 6 days.
Ageing: 3 months on fine lees, then filtered and bottled.
Colour: Bright elegant ruby red with bluish glints.
Nose & Palate: Gourmet nose dominated by red and black fruits (raspberry, blackberry, morello cherry and prune) with a hint of spices. Refreshingly balanced and flavoursome on the palate with pleasant minerality.
Tannins: Soft and ripe.
The perfect wine to share with friends over tapas, grilled meat and vegetables. Will also pair well with pork chops, a Sunday roast and oriental cuisine.