The nose reveals delicate notes of ripe fruit and spices. The mouth is silky and moreish, with great freshness in the finish.
Enjoy with red meats.
The grapes are de-stemmed and then macerate for four weeks in a terracotta egg before being pressed. After pressing, the wine is returned to the egg to finish fermentation, followed by 9 months aging.
The wine will benefit from being decanted and can be enjoyed now or cellared for 10 years.
When you enquire we will advise you of any shipping costs based on your location