1-Vinification:

1. Cold pre-fermentation maceration for 4 to 6 days
2. Temperature-controlled alcoholic fermentation with indigenous yeasts in concrete tanks, racking and aging for 14 months in 400L oak barrels

2- Tasting Notes:

1. Deep ruby-red color with purple highlights.
2. Intense, luscious nose of ripe red fruit topped by a fine roasted woodiness.
3. Structured and balanced on the palate, with ripe, concentrated and voluptuous fruit.
4. The tannins are present and promise a palate of great refinement.

3- Food Pairing:

Red meat dishes in a sauce mitonnée, mature raw-milk cheeses