
Vinification is carried out in a traditional way, hand harvesting of the grapes, fermentation in temperature-controlled concrete tanks for 12 days, cold pre-fermentation maceration for 3 to 5 days, the tanks are pumped over twice a day to follow the state of fermentation. Aging in barriques for 12 months, then in bottle for 6 months. Vines over 70 years old. The color is deep ruby red. On the nose, ripe berries are perceived. On the palate it is enveloping, with notes of ripe forest fruit, more complex sensations and 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 12 days, cold pre-fermentation maceration for 3 to 5 days, the tanks are pumped over twice a day to follow the state of fermentation. Aging in barriques for 12 months, then in bottle for 6 months. Vines over 70 years old. The color is deep ruby red. On the nose, ripe berries are perceived. On the palate it is enveloping, with notes of ripe forest fruit, more complex sensations and 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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