About wine

Manual harvest of the grapes between the end of September and the beginning of October. Maceration in contact with the skins for 8-10 days, racking and slow fermentation of the young wine for 2-3 weeks. The wine has left to mature in oak casks for about 1 year, then it stays in the bottle for at least six months before being shipped off for sale.

Tasting notes

Ruby-red color with garnet-red reflections that become more marked with ageing. Ample nose, with a pleasant hint of wood. Typical savor, imposing taste, dry and notably full-bodied. Highly suitable for ageing.

Food pairing

It pairs well with first courses, roasts, game and cheeses.