After a gentle destemming, the whole berry fruit undergoes 6-8 days of cold maceration at 8C. Fermentation is conducted with free run juice using natural yeasts. Fermentation temperatures are kept low in order to ensure a soft gentle extraction. The wine undergoes spontaneous malolactic fermentation in barrel and is naturally clarified through several rankings. Aging: 12 months in French oak barrels. An elegant, complex wine with a deep ruby red color. The nose shows aromas of red fruits with light notes of chocolate orange rind. The mouth feel is full and well structured, with sweet spice and vanilla notes from French oak aging and soft, finely grained tannins with excellent length.