The grapes for this wine come from old vines, which produce concentrated characteristics in the berries. The grapes were harvested by hand, destemmed and manually sorted. Fermentation lasted 10 days, with 2-3 punchdowns daily by hand. Prior to bottling, the wine was aged in 1/3 Hungarian oak and 2/3 neutral oak barrels for 24 months.
The aromas and flavors are robust with dark cherries and blackberries, mocha, espresso and hints of black pepper. The vibrant acid is balanced with a smooth mouthfeel and body against a backdrop of structured tannins. The wine unfolds with notes of clove and dried herbs, ending with a long finish.