Vinification takes place using the traditional red-wine method, with a minimum ageing of 10-15 months in French oak. The color is deep ruby red with violet highlights. On the nose it is intense, powerful and distinctive, with hints of cassis and dried plums alternating with tobacco and leather. Silky velvet on the palate, pleasantness, great consistency and intense warmth. Present and persistent tannins with vibrant acidity. Recommended pairing with elaborate first courses, red meats, stews, hard and aged cheeses. Serving temperature: 18-20° C.
Price VAT included
Vinification takes place using the traditional red-wine method, with a minimum ageing of 10-15 months in French oak. The color is deep ruby red with violet highlights. On the nose it is intense, powerful and distinctive, with hints of cassis and dried plums alternating with tobacco and leather. Silky velvet on the palate, pleasantness, great consistency and intense warmth. Present and persistent tannins with vibrant acidity. Recommended pairing with elaborate first courses, red meats, stews, hard and aged cheeses. Serving temperature: 18-20° C.
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