Free when you spend over £50
Harvest time: 13th/17th October 2014. Fermentation: 10 days at 28°C in stainless steel vats with control of temperature and with 6 pumpings over per day. The wine stays in stainless steel for three months, six months in old oak (28 hl Slavonian oak casks) and three more months in stailess steel. The wine was bottles one year after fermentation, in november 2016.
Tenderloin steaks with cranberry-port sauce and gorgonzola cheese, ginger beef tataki with lemon-soy dipping sauce or grilled lamb chops with spicy mango sauce.