Winemaking: Long maceration on the skins at 25 degrees C., followed by punching down and délestage, more than once a day, during alcoholic fermentation. Malolactic fermentation takes place in steel tanks. Maturation: In oak barrels for twelve months. Refinement: In bottle for twelve months.
Color: Garnet with ruby hues.. Perfume: Impressive nose, with intense aromas of red berry fruit (blackcurrants and blackberries) and liquorice notes. Taste: Wine of great consistency, warm, rich in tannins and mineral salts.
Food pairings: I suggest serving it with roasts and stewed meat dishes (pan-fried or oven-baked lamb with tomatoes, pan-fried chicken with olives, country style chicken, roast beef, saddle of pork, wild boar stew with juniper berries, whole roasted pig).