Grapes were hand-picked at the optimum of their maturity. Soft de-stemming and crushing was followed by fermentation at controlled temperature (23-28 °C) in stainless steel tanks. Wine was fermented using the cultural yeast strains.Skin and cap management was performed by délestage and remontage. After 12-15 days of maceration, wine was racked clean and transferred for malolactic fermentation, followed by 8-10 month of aging in 225L oak barriques and complemented by maturation in stainless steel tanks and bottles at the optimum temperature.
The wine has a complex bouquet, with prominent cherry aroma, overlaid by coffee and chocolate overtones The initial palate is dominant by juicy and ripe cherry. Touch of vannilla, oak and smoky are perfectly combined with dense, oily structure of the wine. Finish is supported by firm and well-shaped tannins
Grilled meat, game, medium aged cheese. t:18°C.