Vinification and maturing: Alcohol fermentation begins at temperatures ranging from 25 to 28°C for a duration of 15 to 20 days. The malolactic fermentation and the maturation period take place over 18 months in small oak casks which help pair the rich and noble aromas of wood and grape. What follows next is the blending and the ageing of wine in a big wooden barrel over the span of a year, finishing with an additional 6 months spent in a bottle where the wine is further matured and balanced.
Color: Dark ruby
Bouquet: Initially dominated by spices and roasted notes such as roasted coffee, vanilla, black and green pepper, but soon after giving rise to ripe plums and Maraska cherries
Taste: Bold, warm, soft, with unambiguous tannins, smooth
Gastronomic recommendation: Red grilled meats, primarily beefsteak, roasted red meat and game with tuffles