Characteristic, ethereal, balanced and intense.
Garnet red with orange reflections.
Dry, full bodied, robust, smooth and harmonious.
Traditional vinification with maceration on the skins for 15-20 days with help of pumping and delestage. Run alcohollic fermentation at 26-28° C followed by malolactic fermentation at 18-20° C. 24 months in big oak barrels before bottling.
Braised or roasted meats, wild game, seasoned and strong cheeses. To be decanted and served at a temperature of 18-20° C.