Nose

Forward nose of ripe fruits, cherry, prunes on well integrated tannins.

Palate

The overall sensation is of a structured yet round and silky wine

Winemaking


Whole-bunch fermentation. 30 days of cuvaison.
Malolactic fermentation in vats and barrels (1/3 new, 1/3 one-year old,
1/3 two-years old)


Aging

Maturation for 12 months in barrels and 12 months in vats

Food Pairing

Grilled meat
Cold cuts