Sensory analysis and food pairings
Destemming, maceration on skins for 20-25 days at controlled temperature of 28°C in a submerged cap tank than the filling of the tank and maceration on the skins for another 10-15 days.
Maturation: in french oak barriques of 250 liters of capacity for 30months, then in bottles for 6 month
Deep ruby red colour, garnic coloured with ageing. Intense, complex and fine bouquet with hint of ripe red fruit, jam, black pepper. The flavour is round, persistent and balanced, harmonic, with velvety tannins.
We SuggestFood pairings
Roasted red meats, braised meats, game, aged cheeses.
Temperature: best served at a temperature of 18°C