Intense notes of roses and violets, accompanied by a touch of damp earth and ripe red fruit.
Ruby, tending towards garnet.
Tannins which are very persistent, though soft, speak to an evolution which will take a long time to complete. Scrupulous vine growing, done through the organic method since 2010. Careful manual selection of grapes, both in the vineyards and in the cellar by means of conveyor belt, gentle de-stemming and pressing. During the best vintages, the de-stemmng is carried out manually. Fermentation and maceration for approximately 25 days, at a constant temperature of 28° C. Malolactic fermentation follows in December.
Ageing in 20 Hl oak barrels for about 30 months. Bottling takes place at the end of the summer, with a further year of bottle ageing before release on the market.
Red meat and hard or matured cheese.