Vinification: soft crushing of the grapes with de-stemming; static fermentation in oak casks with indigenous yeasts selected from our vineyards; maceration for about 30 days, frequent basting of the skins.
Color: garnet red.
Nose: full, pleasing and intense; ethereal, hints of ripe red fruit, dried rose and violet.
Mouth: dry, balanced and velvety; elegant and persistent tannic structure.
Food pairings: roasted and braised red meats, game, bourguignon, aged cheeses.