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Deep morello cherry aromas with hints of violet. A rounded mouthfeel with lots of fruit flavours on the palate. Balanced tannins with a good finish.
Excellent with roasted duck or fleshy fish such as huss or monkfish dishes.
The grapes are macerated traditionally for between 30 and 35 days to gain optimum flavour componants and tannins. Fermentation is monitored between 20 - 25°C and includes micro-oxygenation to further aid extraction of colour, tannin and flavour. Malolactic fermentation occurs in stainless steel vats. The resulting wine is aged on its fine lees for 2 months before bottling.
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