Nose

Combined with notes of spice, chocolate and bell pepper in the background.

Palate

Red berry flavors.

Growing Conditions

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.

Winemaking

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.

Aging

Lees stirring for three months, then aged for 12 months (50% in one year old French oak barrels and 50% in tanks).

Appearance

Deep ruby garnet.

Food Pairing

Pairs with all meats, poultry, wild mushrooms and strong cheeses.