Grapes are hand-picked in mid-September.
Process: macerate the grapes for two weeks. After gentle compression, biological digestion is carried out. Then transfer to barique barrels. Aged for 2.5 years in used French barrels. After bottling, the wine remains in the bottle for at least half a year.
Color: Intense ruby-garnet color.
Smell and aroma: black cherry, currant, berries. Also noticeable is the smell of roasted almonds and tobacco.
Taste: Full, medium-intense, warm. Leaves a medium-long and velvety aftertaste of black fruit.
Oenologist’s advice:
Pairs perfectly with:
- Beef dishes, particularly beefsteak
- Game specialties
Serving temperature: 14 – 18°C.