TASTING NOTES: Intensely fruity with a liquorice finish. Elegant wine with a full mouth. TECHNICAL NOTES: The must is fermented with the skins at a temperature of between 25 and 30°C. It is periodically pumped over to facilitate the solubilization of the compounds present in the grapes. Malolactic fermentation confers roundness to the wine, which is then aged in French oak barrels(used) for approximately. 15 months.