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Merlot 48%, Syrah 31%, Petit Verdot 15%, Cabernet Sauvignon 6%
Maceration and fermentation occur in concrete tanks. Cold maceration: 5-7 days at 10-12⁰C Alcohol fermentation: 5-10 days at 24-26 ⁰C Hot maceration: 10-14 days at 28-30 ⁰C. Malolactic fermentation is encouraged. The wine is aged in French oak: 10% for 12 months, 70% for 24 months and 20% for 36 months.
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