Vinification: The late harvest takes place following careful selection of grapes. After crush-destemming, the must is fermented on the skins at a controlled temperature for 10-12 days, with repeated pumping over. Once the fermentation is completed, the wine is racked.
Organoleptic Characteristic: Red tending to garnet, it has an elegant bouquet with hints of wild berries and liquorice. On the palate it is well-structured, warm and enveloping. Almost velvety, leaves a pleasant, full-bodied tannin taste.
Pairings: It combines well with game, meats in general and matured cheeses.