In 2004 we began planning to make our own wine at our property which we acquired and restored in 1999. After identifying a perfectly south facing terrain of around one hectare we decided that with very little expertise but with a lot of passion we would try and make a great wine.
Intense, good body and ruby red, aroma of ripened fruits, touch of vanilla and which with time becomes velvety.
Red meats, game, cheese, cold meats or just on its own! Best to be opened at least one hour before consumption.
After the alcoholic fermentation process in stainless steel tanks, the wine is then aged for 12 months in French oak barrels, continuous monitoring takes place until it is then bottled where it is rested for at least six months.