After grapes are carefully picked by hand and gently crushed, they are left to macerate on the skins for 18 days. Fermentation transpires in stainless steel vinification tanks, while maturation lasted 14 months and occurs in 30-hectoliter oak barrels. The wine is aged an additional six months in the bottle before being released to the market.
Intense ruby red with garnet hues
Intense scents of violets, forest floor, and black pepper
Luscious blackberries and black cherries with smooth tannins, cocoa, and leather on the finish
Pairs exceptionally well with richly flavored dishes, roasts and stewed meats, game, and aged cheeses