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.