The Tempranillo fruit was hand-picked, de-stemmed into ferment vats and cold soaked for three days. Some whole bunches were added to the ferment vat at this stage. Once the ferment was inoculated and reached 4 baume, it was basket pressed. When dry, it was racked into old oak for Malolactic fermentation and cellared for twelve months before bottling.
Dark mulberry in colour. Aroma Tar & charcoal, sweet tobacco leaf and a palate of wet earth, black cherry, slatey tannins. The wine has lingering tannins giving structure with lasting finish. The Tempranillo is a medium to full bodied wine.