Smooth, with a lot of structure and body, and a long aftertaste.
Harvesting period: End of September, beginning of October.
Harvesting: Mechanically.
Production and aging: Maceration and alcoholic fermentation in tanks at a controlled temperature. Malolactic fermentation in concrete tanks. Subsequently, 9 months in barrels alternated between French and American oak, time in the bottle until reaching the statutory 24 months of aging.
Recommended drinking period: Between 1 and 5 years.
Appearance: Beautiful garnet colour with a slight ruby rim.
Nose: Its intense aroma of red fruits balances out its bottom notes of new wood.
On the palate: Smooth, with a lot of structure and body, and a long aftertaste.
Food pairings: Excellent with semi-soft cheese, any type of stew. Veal, beef, lamb and ox.