Tasting notes

Colour: deep red.
Nose: late sea bream, dark chocolate with a hint of vanilla and spices.
Taste: rich taste of ripe fruit that makes the saliva run down, hints of plum on the palate. Full tannins and a long ending follow.

Wine production

The grapes are harvested by hand when they reach optimum ripeness. This is followed by culling and crushing. Further, fermentation (fermentation) takes place in stainless steel tanks at a controlled temperature (23-28 °C). Selected yeast cultures are used for fermentation. The techniques of délestage (pouring) and remontage (pumping) are used to better extract the colouring and aromatic substances from the grape skins. After 12-15 days of maceration, the wine is clarified by pumping and undergoes malolactic fermentation. This is followed by 8-10 months of maturation in 225 litre barriques and maturation in stainless steel tanks. It is then bottled at the optimum temperature.

Food

Grilled meat, game, medium-ripened cheeses.
Temperature: 18 °C.