Scents of ripe berries, vanilla and coffee. Full bodied, sweet tannins, impeccably balanced. fruit, wood and acidity, fine finishAlcoholic fermentation for 6-8 days at contolled temperature, malolactic fermentation in oak. Ageing in medium toasted French oak for 9 months. Racking in stainless steel vats for 2 months before bottling, finishing in the bottle for 2 months.