WINEMAKING : Sustainable viticulture with traditional hand picking.
Partial destemming, Fermentation in Epoxy vats, Frequent pigeage (punching down the cap) and use of indigenous yeast.
Ageing in oak barrel, Blending, Light filtering.
COLOR : medium Garnet
NOSE : Intense aromas of, blackcurrant, stewed red fruits and spices
PALATE : Complex and, powerful, with a soft tannin,
and long finish.
SERVING TEMPERATURE : Between 17° and 19°
AGING : Ageing from 2010 to 2030
FOOD MATCHES : Lamb chop and Mediterranean cuisine