Dry Red, Merlot
 
The hand-harvested grapes were fermented in 10,000 liter open stainless steel tanks for fifteen days with selected yeasts, at controlled temperatures of 18 to 22°C.
Extended skin maceration followed, for an additional six to eight days. The wine then went through 100% malolactic fermentation, before being aged in 225 liter French Oak barrels, of second and third use for 8 months. Intense aromas of sweet plums are combined with notes of chocolate and vanilla. Opulent flavors of ripe fruits complement the smooth, velvety and balanced palate with a long, mouthwatering finish.