Commonly used as a grape that adds colour to lighter wines, this only has 12 hours maceration but still comes out a deep, inky black.
Grape Varieties: Cabernet Mitos 100% (cross-breed of Blaufränkisch and Teinturier du Cher)
Hand-harvested on 10 October 2015 and bottled in August 2016. Twelve hours whole-bunch maceration. Indigenous yeasts, fermented and aged in used barriques (seven years old). Unfiltered.
Acid: 6.2g/L Residual sugar: 0.6g/L
Sulphur: none added
Soil: Loess, loam with some shell limestone