Fermentation takes place in traditional open top fermenters, with the skins for 10 days before a maturation process of 10 months in oak barrels. Perfumed aromas leap out of the glass, most notably cherry and red berry fruits, complemented by a touch of spice and underlying French oak. The long, silky palate possesses real elegance, a plush, velvety texture and a finely poised finish.