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Vinification and ageing
The harvest was carried out by hand at the beginning of September. The must fermented for 2 weeks in vertical vinification tanks, using the submerged cap system. After de-vatting, the wine matured for 12 months, 50% in 350 liter (92 gallon) tonneaux and 50% in 60 hectoliter (1,320 gallon) oak barrels, followed by a further period of bottle ageing.
A concentrated and opaque ruby-red.
A fine yet intense nose, in which one finds almost jam-like ripe red fruit scents, mingled with attractive floral notes against a light background of vanilla.
Full-flavored and rich in extract; the sensations on the palate echo the fruity and floral notes that are evident on the nose.
Serve at around 18°C (64°F).
It goes well with full-flavored pasta and rice dishes, barbecued meats and fairly aged cheeses.
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