Rich and intensely red in the glass with a generously aromatic, ripe nose loaded with blackberry and plum fruit. An attractive balance of fleshy fruit and oak on the palate with notes of mint, rounded velvety tannins that soften its firm structure and dry finish.
The grapes were destemmed, lightly crushed and then fermented at temperatures between 26 - 30º C with skin contact for 16 days. During fermentation, daily pump-overs were made to extract the desired tannins and colour. After the maceration period, 60% of the blend was aged for 12 months in American oak barrels. This wine was finished with a light egg white fining.