Vinification: The harvest takes place following a careful selection of the grapes. After the pressing and destemming, the must is fermented on the skins in temperature-controlled vats for 15-20 days, with repeated pumping over. Once the alcoholic fermentation is completed, the wine is racked and aged for 12 months in tonneau.
Organoleptic Characteristic: Deep ruby red colour, it has an intense and elegant bouquet with hints of red berries and plums with spicy and herbal notes. It has good structure, good balance and elegance, a great softness.
Pairings: It is highly suited to drinking with red meats, game and matured cheeses.