The grapes are hand-picked in mid-September and laid out to dry in the drying loft for approximately three months, where the grapes lose around 25-30% of their weight with the resulting concentration of the substances present. After pressing, alcoholic fermentation in steel vats begins, for around 25-30 days at a controlled temperature and continuous punching down is carried out to encourage extraction of colour and tannin. When finished, the wine is transferred to French oak barrels where the malolactic fermentation takes place that gives softness to the wine. After about 18-20 months of ageing, the wine is bottled and aged for a further four months. A wine of great class, appreciated by enthusiasts for its majestic style and complexity.
Deep red in colour, it has an expansive bouquet, with fresh, positive scents of fruits such as blackberries and cherries. On the palate it displays spicy tones that remind one of chocolate and freshly-roasted coffee, as well as sweetish vanilla-like notes from its long maturation in wood. It is warm and well-balanced, with gentle tannins and a long finish.
Excellent with grilled red meat, powerful game stews and aged, rich cheeses.
To be served at 18° -20°C.
To be enjoyed within 10-15 years.