Color: Deep red color
Aromas: The wine shows aromas of black cherry, dark chocolate with sprinkling of vanilla and spice
Palate: Generous ripe mouth-filling fruit on the palate with notes of damson, followed by robust tannins and extended finish
Grapes were hand-picked at the optimum of their maturity. Soft destemming and crushing was followed by fermentation at controlled temperature (23-28°C) in stainless steel tanks. Wine was fermented using the cultural yeast strains. Skin and cap management was performed by délestage and remontage. After 12-15 days of maceration, wine was racked clean and transferred for malolactic fermentation, followed by 8-10 month of aging in 225 l oak barriques, and complemented by aging in stainless steel tanks and bottles at the optimum temperature.
Grilled meat, game, medium aged cheese. t: 18°C.