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brilliant, dark ruby colour.
deep with black fruits and pepper aromas.
supple and greedy with silky and elegant tannins.
Sommelier's advice: Ham, bacon, braised beef
The grapes are harvested at maturity, avoiding over maturation.
Soil is composed of podzolic layers coming from clay and ferruginous schists.
The grapes are destemmed and then they ferment in cement or stainless steel tanks. Maceration lasts from 2 to 3 weeks in order to allow the tannins extraction that provides a good ageing potential to the wine.
The wine is entirely aged in cement or stainless steel tanks and it is bottled 12 months later.