The malolactic fermentation took place in the barrels and spontaneously.
Ageing
The stage was made 30% in new barrels and 70% used barrels (1 year) of 225L and 500L of French oak.
Alcohol
14,5%
Total Acidity
6.80 g/l
Wine Maker
David Baverstock and Sandra Alves
Tasting Notes
Intense garnet color. Nose composed of notes of blackberries and bitter chocolate. Dense and deep, with a creamy texture and an excellent structure that extends to the long and persistent finish.