Vinification: Fermentation in stainless steel vats. The maceration on the skins lasted about 12 days. Refining: in underground cellars, first in stainless steel vats, then in American oak barrels for 6 months, lastly in bottle.
TASTING NOTES
Deep Ruby Red. Intense, complex, reminding underwood bouquet. Spice, rich and full body. nextSectonStrong and savory dishes such as roasts and game, red meat and hard cheeses.
