The fruit was divided into 2 small open top fermenters, the 1st being plunged by hand twice a day, for 8 days to extract the right amount of flavour and colour. The 2nd was whole berry fermented for 12 days and then pressed straight to oak. The wine was placed in a combination of old French oak and new Hungarian oak for a period of 9 months.

This wine is what happens when a Spaniard and an Italian meet on the dance floor on a Friday night in the discotheque of a luxury hotel.
Sure, there is the initial standoff, as the smooth, silk like Tempranillo with its rolling dark chocolate, luscious forest berries and liquorice, faced off against the Montepulciano’s loud spicy high notes, black peppers and dry earthy tannins.

The wine shows luscious fruits of the forest, mint & tobacco mingled with aromas of strawberry and raspberry. Masses of ripe succulent cherry, currant, blackberry, and mulberry flavours, which should develop herb, olive, tar, spice and sometimes-earthy characters with age.