Fermentation takes place in steel vats at a controlled temperature of 28°C. The must-wine is kept in contact with the skins for 8 to 10 days, then racking and pressing follow. Malolactic fermentation occurs at a controlled temperature of 20°C with periodic batonnage. Aging is done in small oak barrels for about 18 months, followed by bottle aging for 4 to 6 months. The wine has an intense ruby red color with violet hues, a broad and complex aroma initially spicy, then softer and enveloping with notes of red fruit, plums, and cherries. A slight vanilla note creates harmony. The taste is full and intense, with long persistence, a dense but soft texture, important and rounded to the touch, and savory. The aftertaste recalls spicy notes and the sweetness of ripe fruit. Pairings: cured meats, first courses with a strong structure, white meats, and not overly aged cheeses.
Price VAT included
Fermentation takes place in steel vats at a controlled temperature of 28°C. The must-wine is kept in contact with the skins for 8 to 10 days, then racking and pressing follow. Malolactic fermentation occurs at a controlled temperature of 20°C with periodic batonnage. Aging is done in small oak barrels for about 18 months, followed by bottle aging for 4 to 6 months. The wine has an intense ruby red color with violet hues, a broad and complex aroma initially spicy, then softer and enveloping with notes of red fruit, plums, and cherries. A slight vanilla note creates harmony. The taste is full and intense, with long persistence, a dense but soft texture, important and rounded to the touch, and savory. The aftertaste recalls spicy notes and the sweetness of ripe fruit. Pairings: cured meats, first courses with a strong structure, white meats, and not overly aged cheeses.
