A pleasant, moreish nose of dark fruits, roasted notes & menthol to finish. On the palate, harmonious & juicy. Subtle, silky tannins. Fresh, sprightly finish. The grapes are h&-picked; & then sorted, crushed & partially de-stemmed in the cellar. Fermented in open, temperature-controlled vats for about 3 weeks, with regular cap-punching & pumping-over. Malolactic-fermented in barriques with native yeasts.