Sustainable viticulture. Total destemming, Fermentation in Epoxy-resin-lined-cement vats, Frequent pigeage (punching down the cap). Ageing in oak barrel.
Red colour, bold, crimson highlights.
Expressive, intense, black fruit aromas, spice aromas, liquorice aromas.
Powerful, subtle oak hints, soft tannin, round tannin, long length.
Boar stew, Woodcock, Venison, Soft-ripened cheeses, Red meats
17° - 18°
From 2015 to 2020
No allergen detected