Viticulture in the process of conversion. Mechanical harvesting. Total destemming, Temperature-controlled fermentation in stainless steel vats, Frequent pigeage (punching down the cap), Use of cultured yeast, Malolactic fermentation. Ageing in oak barrel, Fining, Light filtering, Traditional corks.
Garnet red colour, dense.
Elegant, balanced, stewed fruit aromas, black fruit aromas, spice aromas, vanilla aromas, subtle oak aromas.
Refined, delicate, unctuous, subtle dried flowers overtones, black fruit hints, blackberry hints, spice hints, toast hints, slight oak hints, elegant tannin, smooth tannin, smooth, mineral, structured body, good intensity, long length.
Wine and food pairing
Red meats, Roast squab, Sheeps cheese, Bloomy rind cheeses, Red fruit desserts
16° - 18°
From 2015 to 2030