Analysis: Alcohol: 13.16 %
Red Sugar: 2.4 g/l
Tot acid: 6.4 g/l
Vineyard: Oakleaf soils, with drip irrigation delivering a production of 6 tons/ha.
Blend: Cabernet Sauvignon 40%
Cabernet Franc 30%
Cellar: All the components were fermented separately in stainless steel tanks at about 24 ºC, with a preceding cold soaking period of 5 days at 10ºC. Wines underwent separate malolactic fermentation in stainless steel.
Wood: The wines were blended after malolactic fermentation and matured for another 29 months in French oak barrels of which 50% were new and 50% were second fill.
Tasting notes: Bright purple centre with a deep red edge. Balanced and structured wine show aromas of black berries and cassis, with smoky and spicy hints. Elegant pallet shows soft ripe tannins with black berries and oak.