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dark, opaque with purple hues.
cherry, ripe red fruits and liquorice.
fresh, inviting with dark summer fruit, hints of olive tapenade and a savoury finish.
Sommelier's advice: Recommended food pairing: white meat, poultry, parmesan cheese. Serving temperature: 16-17°C. Ageing potential: 3-6 years.
Harvested at night in late March to ensure flavour ripeness.
A mixture of deep red soil, schist, quartz and clay.
The fruit was destemmed and transferred into a stainless steel tank where it was kept cool. Within a few days the indigenous yeasts started fermentation and the cap was managed through pump overs, twice daily for a period of 4 weeks to maximise the polymerisation of tannins.