60% Merlot, 40% Cabernet Sauvignon. Beautiful aromas of crushed blackberry, with hints of coffee and raspberry, lead to a medium-to-full body, with lovely tannins and ripe fruit
The Hervested grapes are destemmed and then placed in stainless steel vats. Maceratin last for 3 weeks at a temperature of 25 degrees C. The pressed wine is separated from the free-run wine when removed from the vats. Malolactic fermentation takes place separately in concrete vats. Bottling take place after 12 months of aeging in vats. No wood vessels are used.