GRAPES : Merlot cultivated on a spur cordon with 6,000 plants per hectare, producing 70 quintals per hectare.

VINIFICATION : removal of the grapes from their stalks and soft-pressing. Fermentation and maceration of soft-pressed grapes in stainless steel under controlled temperatues.  Ageing in barrique for eighteen months and bottling in July.

DESCRIPTION : deep ruby red.  Varietal aroma with hints of black fruits, spices and chocolate.  Soft and velvety flavour with a wealth of sweet and elegant tannins.