Deep cherry red with violet hues. e nose reveals black fruit, such as blackberries, blueberries and black cherries, intermingled with notes of pepper and spices, as well as damp earth and even some mineral notes, like graphite. In the mouth, this wine has vibrant body and is very fresh and tense. It is smooth on entry, with firm, velvety tannins and fresh acidity, which makes for a long, persistent finish.

This is an atypical soil, sandy-clay in origin, with some 5 profiles of different depths. e first profile is clay, followed by a second one of coarse, stony sand. Next comes a mixed profile of granite with sand, followed by another clay profile. e final profile is coarse, pebbly sand.

Year of high temperatures in January, allowing the fast maturity of the grapes. After the temperatures slightly dropped in February, in March the temperatues remained medium to high, however, the acidity remained high obtaining fresh and aromatic wines.

The harvest was carried out by hand in 12-kilogram boxes from May 2nd to 9th, at the moment when the grapes showed adequate ripeness, optimal levels of color, aromas and tannin ripeness. e clusters were then manually selected on the selection belt to fall by gravity into the tanks.

Just 50% of the grapes were crushed. A pre-fermentative maceration was carried out at 8°C for 5 days. When the temperature began to increase, pumping-over started and the must fermented at between 22°C and 26°C. e wine was tasted daily to determine the level of pump-overs. e wine spent a total of 32 days in the tank and was then decanted into oak barrels, where the malolactic fermentation took place. is is part of the ageing process for Grey and is key to achieving harmony between the fruit and the oak.

100% of this wine matured for 18 months in extra fine-grain French oak barrels, 34% of them first-use, 66% second- and third-use. en the wine was aged in the bottle for 8 months.

is wine has excellent potential for cellaring for 10 years. We recommend that this wine be decanted 30 minutes before serving.

Best served at a temperature of between 16°C and 18°C. is wine is excellent with game, such as venison and boar, as well as pork and lamb.