The must ferments for two weeks in stainless steel vinification tanks, using the submerged cap system, at a controlled temperature of 86°F. During maturation, the wine is separated: 80% is placed in 3,000- and 6,000-liter botte and 20% in 350-liter tonneaux. It is aged in this method for twelve months; it is followed by three to six months aging in bottle.
A sumptuously deep garnet red
Rich with scents of black currant and blackberries, which are perfectly blended with attractive vanilla notes
Soft, yet well structured; hints of wild berries and spices, leading to a lingering finish
Delicious with grilled sausages, roasted or grilled meats, and soft cheeses