ORGANOLEPTIC PROPERTIES
The grapes, harvested in October, are mixed and vinified. Fermentation takes place at controlled temperature with a skin maceration of about 8/10 days. Maceration in steel and maturation in 700 l. and 500 l. wooden barrels the bottle for about six months.
ACCOMPANIMENT
A ruby-red wine with a long bouquet and inklings of wild berries and maquis. A flavoury palate, well-balanced and gentle.
It is an excellent companion of all meat dishes, venison and ripe cheese.