Ruby red color. A complete bouquet of cherry jam, sweet spices, licorice, coffee and cacao. Balanced in the mouth; spicy minerality and great persistence.
Wine Maker Notes
Manual harvesting starts in mid-October and lasts until early November. After pressing, a long maceration on the skins takes place. Once malolactic fermentation is completed, the wine is aged for 18 months in new French oak barrels prior to release.
Excellent with roasted red meats, the finest poultry, game and aged cheeses.