GROWING : Sustainable farming methods with treatment dose optimization. Mechanical leaf removal, mechanical harvesting machine with built-in collector.
WINEMAKING : Plot harvesting using Dyostem method, grape selection when picking, systematic inert gas, punching down of grape skins to maximise maceration, pneumatic pressing, removal from barrels with juices separated
MATURING : Thermo-regulated stainless steel vats with temperature control. Regulated micro-oxygenation. 7 day cold maceration. Standard 23 day fermentation. 12 months minimum maturing.
Bright red in colour with shades of purple, this delightful 2012 vintage has an aroma of spices with a full robust taste.