Winemaking

Cold pre-fermentation maceration for 24 hours. Fermentation in French oak vats, with the cap submerged for a minimum of two weeks. Malolactic fermentation in 500L French barrels, where the wine remains for 16 months. Additional 16 months of maturation in wooden vats.

Pairing

The well-integrated tertiary aromas with ripe red fruit make it a perfect pairing for red meats, stews, chocolate, and aged cheeses.

TASTING SHEET IN PDF

ALLERGENS: CONTAINS SULFITES