The fruit underwent a cold maceration for a week in open top fermenters with daily plunging prior to fermentation.The juice arrived at the winery in late April, where the raw wine was transferred to French oak barrels to be matured for twelve months. Due to the gentle handling of the wine no fining agents have been used to retain colour and character in the finished wine.
Spiced cloves and nutmeg feature on the nose. Ripe peachy plum and blackberry on the palate with a violet and a long toasty oak finish.
Serve with a wide range of pasta dishes, particularly any with a mushroom or tomato base.