ALCOHOL 15% vol.

PRODUCTION  The grape is left to raisin on the vine for about 20 days depending on the dehydration of the grapes. Short maceration prior to fermentation of de-stemmed grapes at temperature of 12-14°C to extract characteristic aromas. Fermentation for 20-25 days at controlled temperature of 24-26° follows. Then the wine is separated from the skins to start malolactic fermentation.Finally the wine ages for 6 months in barriques.

COLOUR Intense red

BOUQUET On the nose ripe red fruit, black cherry jam and a note of vanilla and chocolate.

TASTE On the palate it is full-bodied and round, dominated by velvety tannins.

Ideal with meat dishes, game and aged cheeses

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