The black grapes were handpicked before being crushed and destemmed. The juice was macerated in contact with the skins for 24 hours. The skins were then pressed and the juice cold settled for 48 hours before racking. This process produces a wine with a magnificent flesh pink colour, berry fruit interspersed with some creamy character on the nose and a good balance between sweetness and freshness on the palate. The fruit dominates in a very pleasant way: red currants and cherries. The finish is slightly spicy (ginger) and is both creamy and refreshing.
