Vinification is carried out in a traditional way, hand harvesting of the grapes, fermentation in temperature-controlled concrete tanks for 15-19 days, cold pre-fermentation maceration for 3 to 5 days, the tanks are pumped over following the state of fermentation and the quality of the wine. Aging in barriques for 16-18 months, then in bottle for 6 months. Production of 1500 bottles per year. The color is deep ruby red. On the nose, black fruits and spices are perceived. On the palate it is complex and balanced, with a mineral finish. Recommended pairing with cured meats and charcuterie, red and white meats, roasts and grilled dishes and blue cheeses. Recommended temperature: 16-18°C
Price VAT included
Vinification is carried out in a traditional way, hand harvesting of the grapes, fermentation in temperature-controlled concrete tanks for 15-19 days, cold pre-fermentation maceration for 3 to 5 days, the tanks are pumped over following the state of fermentation and the quality of the wine. Aging in barriques for 16-18 months, then in bottle for 6 months. Production of 1500 bottles per year. The color is deep ruby red. On the nose, black fruits and spices are perceived. On the palate it is complex and balanced, with a mineral finish. Recommended pairing with cured meats and charcuterie, red and white meats, roasts and grilled dishes and blue cheeses. Recommended temperature: 16-18°C
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