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Vinification and ageing
The grapes were harvested in the third week of September. Fermentation lasted 8 days at a temperature of 28° - 30° C. (82° - 86° F.). 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 brilliant, fairly deep ruby-red.
Broad and persistent, in which one finds, apart from almond blossom notes, intense spicy hints.
Dry, well-structured and extremely rounded, it offers very complex fruit flavors on the palate. These are reminiscent of cherries preserved in brandy, mingled with a very appealing spiciness that lingers on the finish.
Serve at around 18°C (64°F).
Delicious with richly-flavored dishes, barbecued meats and fairly aged cheeses.
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