Manual harvest with cluster selection. Temperature-controlled fermentation in steel of the whole blend at 26-28 °C for approximately a week. It is then macerated on the skins for around 10 days. Soft pressing and selection of different must fractions. After alcoholic fermentation in stainless steel, the wine was transferred to French barrels for 12 months. Maturation in the bottle for 4 months before being made available for sale.
Barbecued or stewed red meats, game, venison, well-aged cheeses.
Deep, intense ruby colour with slight purple tinges. The bouquet is full and concentrated, dominated by notes of ripe red berry fruit, giving way to agreeably spicy hints. The mouth warm, pervasive and balanced, with elegant tannins, pleasingly fresh on the palate, with an appetizing finish.