Vinification:

Soft pressing and de-stemming of hand-picked grapes; maceration of grapes for 6 days at 30 degrees with punching down the cap and pumping over. Ageing: 6 months in big wooden barrels, 6 months in bottle.

Tasting notes:

Color: bright ruby red colour with full sheen and cardinal reflections.

Aroma: scent of ripe fruit especially of plums and great vinous character.

Taste: full taste with a slight trace of acidity that gives fragrance and freshness, very persistent licorice and tobacco notes.

Food pairings: main courses, red meat, game.

Ideal serving temperature: 18°C