The grapes were carefully hand selected, de-stemmed and separately fermented on the skins. After two to three weeks fermentation in open oak vats they were gently pressed. The next maturation was for 18 months in small oak barrels. The filling was done without filtration and fining of the wine.
The colour is fine, medium-deep ruby red. On the nose aroma of licorice, raspberries, wild berries, tobacco, and forest floor. On the palate dense but fine, elegant and juicy with very good length and excellent structure. Great ageing potential.
Alcohol: 13,5% vol.
Acidity: 5,9 g/l
Res. sugar: 0,3 g/l