Complex soils containing marine and alluvial deposits
Grapes are harvested at full ripening by hand mid September. Maceration and fermentation take place in big wooden barrels with the cap of the wine pushed down by hand several times per day and open pumping over procedures for about 20 days. Following the drawing off, the wine goes into barriques, 1/3 of first passage, where the wine rests for 18 months. It is ready to be enjoyed at the beginning of March.
18 months in barriques of second, third and fourth passage followed by at least one year in bottle.
Deep ruby red
Intense, rich and deep to the nose with scents of ripe black fruits, pepper, spices and aromatic herbs
Intriguing, intense, bold yet smooth with good structure and lots of juicy red fruit on the palate. Although it has firm tannins yet it is well balanced, fresh and very persistent on the finish which ticks all the boxes to make this an extraordinary wine.
First courses with meat based sauces and truffles. All kinds of red meats, roasted or stewed and aged cheeses
16 °C – 18 °C.