This wine has a deep ruby red color with a garnet red tinge. The bouquet full of ripe red berry fruit with sweet spicy and vanilla notes with hints of almond. The palate is velvety, with harmonic complexity, rich and lingering.
Excellent when served with red meat, braised meat, game and fermented cheese.
It is advised to uncork the bottle at least one hour before drinking.
Serving temperature 16 - 18°C.
Harvesting: hand selection of the best grape bunches which are collected in small crates and left to dry until becoming slightly raisin like.
Drying: 2 months in wooden boxes
Vinification: crushing in November with soft destemming.
Maceration for 35 days with manual piercing of the crown and constantly circulating the wine through its lees.
Fermentation at controlled temperature.
Maturing: 18 months in french oak barrels plus an additional 10-12 months in bottle.
