Nose of ripe fruit, pleasantly oaky, fine.
Full on the palate, fruity, lightly toasted with well-integrated tannins.
Destemming and crushing of the grapes. Alcoholic fermentation at controlled temperature with selected yeasts and maceration of the skins. To obtain a wine for ageing, rich in tannins, this takes 3 to 4 weeks. Aged on staves.
Attractive deep red colour.
With red meat or a cheese platter.