Pronounced red and black fruit aromas.
Fig, raisin and black pepper notes. Full bodied palate with velvety tannins and long finish.
The grapes – but only the best clusters -- come from a single vineyard, located at 4,125 feet, the highest of the estate. These grapes are the last to be harvested.
Manual harvest by end of April.
Careful hand selection of the cluster and grapes. Cold maceration at 10° C for 96hs. Fermentation with selected yeast at a maximum temperature between 25°C and 28°C for 14 days and 20 days of maceration. 100% Malolactic.
Aged in French oak for 16 months.
Deep violet color.
Red meat with intense sauces.