Fermentation Took Place In An Open Fermentation Tank At 25°C Withmanual Punch Downs Daily. The Wine Was Pressed Gently After 10 Days Off Skin Contact. Malolactic Fermentation Took Place In Stainless Steeltanks And The Wine Was Then Aged In 25% New And 75% Older French Oakbarrels. Total Maturation Time In Barrel Was 12 Months.Subtle Notes Of Vanilla, Red Berry And Prune On The Nose. Red Berryfruit Flavours Integrate With The Gentle Spiciness And Velvety Tannins.A Wine With Crisp Acidity And A Smoky And Toasted Finish.