VINIFICATION AND AGEING The must fermented for 2 weeks in vertical vinifi cation tanks (using the submerged cap system) at a controlled temperature of 30° C (86° F). The wine matured for 12 months, 50% in 350 liter (92 gallon) tonneaux and 50% in 60 hectoliter (1,320 gallon) oak barrels, followed by a further period of bottle ageing.
COLOUR A sumptuously deep garnet-red.
BOUQUET A rich bouquet, with scents of red berry fruits, blackcurrants and blackberries, perfectly melded with attractive vanilla notes. FLAVOUR Soft yet well-structured, with hints of wild berry fruits (especially raspberries and blackberries) and spices. A very long finish.