Dark as night, and dominated by meaty plum and beef jerky aromas. The palate is huge, with pure fruit, tannin and chocolate pooling at the finish. A new classic in every sense, with stellar balance and complexity. Destemmed by hand with a rigorous inspection of every grape. Cold prefermentative maceration at 8º C. for the first 5 days and additionally macerated with the skins for 13 days. Fermented in French oak barrels of 8,000 kg capacity at 28º C. Pumped over 4 times a day during the first 5 days of fermentation and twice a day during the last 5 days of fermentation. Malolactic fermentation in new French and Romanian Bordelaise oak barrels. Aged 16 months in 21 new French and Central-European Bordelaise oak barrels beginning in November 2001. Racking every four months.