Cabernet Sauvignon 50%, Merlot 40%, Sangiovese10%.
The grapes were transported to the winery in plastic crates of up to 17kg. Natural yeasts were used for fermentation. Vinification took place in stainless steel vats at controlled temperatures. Matured in Slavonian oak casks, the wine then spent approximately 10 months in second or third passage French oak barriques. The wine then spent a further 10 months in bottle before release.
" A plummy nose thst is laden with plenty of roasted herbs and forest floor. "
