Intense ruby-violet colour, predominant notes of over-ripe forest fruit, vegetal notes and bitter chocolate. Medium taste intensity, medium acidity, nice, round and integrated tannins.
The grapes are hand-picked in crates, then carefully selected on sorting tables. Maceration lasts between 5 and 8 days, at a controlled temperature of 16 °C. Alcoholic fermentation is controlled at 26-28 °C between 8-10 days, with the addition of selected yeasts, enzymes and activators.
Best served with: steak, lamb, cured meats, mature cheddar, gouda, brie, chocolate desserts
Recommended serving temperature: 16-18⁰C
