WINE MAKING:

After crushing, grapes are fermented in stainless steel tanks by selected yeasts. Fermentation’s temperature is contained within 28-30°C and the must is pumped over its skins twice a day to draw colouring substances and tannins. After 10-15 days the wine is separated from the dregs to prevent solubilisations of bitter tannins.

AGEING:

After 12-14 months aging in French oak barrels (Allier, Nevers and Vosges), the maturation continues in big oak casks of 30-60 HL for further 6-8 months. After bottling, the wine is refined for at least 12 months in bottle.

ALCOHOL: 13.5 % by Vol.

SERVING TEMPERATURE: 18/20°C

MATCHING: Savoury pastas, grilled or roasted meats, game

WINEMAKER NOTE:

Ruby red color with garnet hues. Subtle bouquet with hints of sour black cherry, wild berries and violet accompanied by vanilla nuances. On the palate, it’s round and full of body, with a persistent and slightly tannic aftertaste.