Pre-fermentative cold maceration for 5 days, with alcoholic fermentation occuring at 27-29°C to better extract polyphenols from the wine. Post-fermentative maceration for 2-3 weeks.
A deep ruby red colour, with complex aromas of black cherries, tobacco and cinnamon. With a great concentration this wine has good structure on the palate with soft tannins and a long finish.
2013 vintage – Double Gold at China Wine & Spirits Awards
2013 vintage – Silver at Cabernet Sauvignon Masters
2012 vintage – Gold at Concours Mondial Bruxelles