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
2. Nose of ripe and black fruit and redcurrant jam, haloed by a fine, spicy woodiness.
3. Intense, luscious nose of ripe red fruit topped by a fine roasted woodiness.
4. Lively, warm mouthfeel with ripe, luscious fruit, concentrated and enveloping in the making.

3- Food Pairing:

Beef bourguignon, coq au vin