Vinification: Manual harvest with double selection. Maceration for 7-12 days with continuous stirring and remontage to obtain maximum flavours and colour followed by soft pressing and maturing in French and American oak barrels for 4-6 months. No clarification or stabilization. Light filtration.

Tasting: Powerful and ripe with a beautiful and distinctive agave, smoky note. Leathery too. Full bodied, grippy. A wine that needs food and meat. Firm tannins like you're licking volcanic rock. Rebecca Gibb MW