Winemaking: grape picking at the best maturation level, fermentation in steel tanks at 18°C (65°F) and maceration for 15/20 days. Following the malolactic fermentation, the wine is transferred into oak. The aging during 12/14 months in French oak cask and further refinement in bottle. Apparence: intense ruby red On the nose: intense and complex with notes of ripe fruits and vanilla. On the palate: structured and harmonious, with persistent and soft tannins
alcoholic strength: 14,5% vol.
Service temperature: 18/20° C (65/68° F)
Gastronomic accompaniments: pasta dishes another first course. It’s excellent with red meat and game stews and pot roasts, mature cheeses.