Majella Cabernet, with its abundant blackcurrants and cedar aromas, marvellous generosity, complexity, richness, ripe lacy chocolaty tannins and savoury oak nuances, possesses an extra dimension that devoutly hymns and hums its origins. Fermentation is completed in 50/50 new and seasoned French oak hogsheads for around 12 months before final barrel selection, blending and further oak maturation for 10 months.