It’s traditional to the nose, with reminiscences of ripe fruits and chocolate.
Ruby red colour with brick-like hues.
A full-bodied wine with great structure, elegant in its tannin and very persistent. Fermentation and maceration go on for about 10 days in temperature – controlled tanks, using native yeasts. Afterwards, “submerged cap fermentation” follows. In this special type of fermentation the grape skins are kept in contact with the must, for about 3 to 4 weeks time. The wine is eventually transferred into large wood barrels.
Braised and roast red meats, game and dishes served with truffles. Hard and mature cheeses.