Nose
Nose of very ripe black fruits
Palate
Dense, smooth, and delicious moutch on the crunchy fruit.
Winemaking
The harvest is carried out with the greatest respect for the grapes. After a light crushing, the harvest is transferred to thermoregulated stainless steel tanks where successive load shedding continues to release the juices gradually. Maceration lasts about 3 weeks.
Aging
Enjoyable on release or 3 to 5 years careful cellaring
Appearance
Deep garnet color,
Food Pairing
Ideal with red grilled meat, as well as cheeses platter.