Combined with notes of spice, chocolate and bell pepper in the background.
Red berry flavors.
2016 had an exceptionally dry summer. Cooler nights followed mid-September rain, which resulted in small, thick-skinned, ripe grapes. This produced an aromatic wine marked by high tannin and acidity.
Pre-fermentation maceration lasts two days and cuvaison for 4–5 weeks after alcoholic fermentation in thermo regulated stainless steel and cement tanks. Malolactic fermentation is in oak.
Lees stirring for three months, then aged for 12 months (50% in one year old French oak barrels and 50% in tanks).
Deep ruby garnet.
Pairs with all meats, poultry, wild mushrooms and strong cheeses.