Color: deep and dark red.
Aromas: ripe black cherry and blackcurrant aromas are dominant.
Palate: Flavors of fleshy, juicy blackberry, and overripe carnelian cherry, notes of dried prune. The aftertaste is juicy and round with firm and ripe tannin at the end.
Grapes are hand-picked at the optimal level of their maturity. Soft destemming and crushing are followed by fermentation under a controlled temperature (23-28°C) in stainless-steel tanks using selected yeast cultures. To enhance the extraction of aromatic and coloring substances from the skins of the grapes, the technologies of délestage and remontage are used. After 8-10 days of maceration, the wine is racked clean and placed under malolactic fermentation, followed by aging in stainless-steel tanks. A small part of the wine is aged in French oak barrels for 3-4 months to provide the wine with extra dimensions and complexity derived from fine oak.
Grilled and smoked meat, different cheese. t: 16-18°C.