The fruit aromas follow through on to the palate,
supported by richness, concentration, firm but mild acidity
with a hint of vanilla
The various grape varieties are crushed together and the juice is fermented in new French oak barriques. Part of the wine undergoes malolactic fermentation, after which it is matured for 10 months in barrique, in which time the lees are regularly stirred up. The finished wine is bottle aged for at least 6 months before release.