A specialist delicatessen and catering kitchen, offering the finest food cooked in our theatre style kitchen on the premises
Fermentation in stainless steel followed by malolactic fermentation in concrete tanks and ageing on the lees for a few months. Maturation for 36 months in American and French barrels.
Time: 36 Months
Type: 70% French, 30% American 225l Barrels
% wine oaked: 100
% new oak: 70
Fermentation in stainless steel followed by malolactic fermentation in concrete tanks and ageing on the lees for a few months. Maturation for 36 months in American and French barrels.
Time: 36 Months
Type: 70% French, 30% American 225l Barrels
% wine oaked: 100
% new oak: 70
Fermentation in stainless steel followed by malolactic fermentation in concrete tanks and ageing on the lees for a few months. Maturation for 36 months in American and French barrels.
Time: 36 Months
Type: 70% French, 30% American 225l Barrels
% wine oaked: 100
% new oak: 70
After two months in old French oak, the wine leaves the barrel a deep intense purple colour, rich ripe, spiced and brambly. The fruit is not over ripe and the tannins are soft and mouth-filling with a lively finish.
After two months in old French oak, the wine leaves the barrel a deep intense purple colour, rich ripe, spiced and brambly. The fruit is not over ripe and the tannins are soft and mouthfilling with a lively finish.