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Fermentation, including maceration under the cap, takes 10-12 days at a temperature of 28°C. To complete, the wine matures first in oak tonneaus and then in large barrels for a minimum of 36 months. Bottling follows, followed by aging for a minimum of 50 months from Nov. 1 of the year the grapes were harvested.
The color is vivid garnet red with purple nuances.
In the glass, the bouquet is intense with aromas of wild rose, violets and ripe red fruit accompanied by ethereal spicy notes.
Elegant and complex on the palate, fruity and full-bodied with dense, silky tannins.
Serving temperature: 18-20° C
