Grape Variety
Cultivation system: espalier cultivation - guyot pruning
Yield per hectare: 7000 kg
Soil: calcareous marl
Winemaking
Fermentation case: stainless steel, temperature-controlled tanks
Fermentation temperature: 26°C
Fermentation time: 12/15 days
Malolactic fermentation at 20°C
Long aging in our cellar
Tasting Notes
Color: intense ruby red with violet reflections
Bouquet: fruity and spicy, with notes of black currant, plum jam and black pepper
Taste: warm and enveloping, with very delicate but persistent tannins
Serving temperature: 16°C
Food pairing: roasts, game meat, and mature cheeses
Alcoholic Content
15% vol
Aging potential
Excellent within 8 years following harvest
