Grapes are sourced from 20-year-old vines with low yields of about 35hl/hectare, or 15hl/acre.

Wine maker notes

The wine undergoes controlled fermentation and maceration at 59ºF, 80% in stainless steel tanks and 20% in barrels. The wine then spends 6 months on lees, 70% in tanks, and 30% in one-, two- and three-year-old barrels.

Technical notes

13.5% abv

Food pairing

A seductive wine to be enjoyed with appetizers and hors d’oeuvres.