Moderately intense, blackberries, liquorice, tobacco and cocoa.
Garnet ruby red with fleeting orange reflections.
Dry, full, with great body and persistence, austere and velvety.
Fermentation at controlled temperature for 20 days. Aged for 24 months in large oak barrels, 12 months bottle refinement. The soil is calcareous with 15% sand, 55% limestone and 30% clay. Yield is 5 tons per hectare.
Game, red meat, meat braised in the same wine and mature cheese.
James Suckling : 91 points
The Wine Advocat : 90 points
Wine Enthusiast : 92 points
Wine Spectator : 92 points
Enogea : 88 points