Bright cherry red in colour. An ethereal red with hints of cacao and violet. Elegant on the palate with damson and spice. More generous than it's unoaked cousin.
80% destemmed and 20% whole bunch, fermented in bins for five days and then transferred to 25l barrel and 1200l fuder (large, German oak vat), for six months. The two components were then blended in stainless steel and shortly afterwards bottled by gravity with a small sulfur addition.