complex nose of black fruits (cheery, blackberry) with hints of tobacco (havana cigar).
aromas of black fruits and liquorice with supple and delicate tannins.
Sommelier's advice: Grilled meat
Grapes are harvested at maturity avoiding over maturation.
Red podzolic soils overlying on a soil of ironic schists and quartz.
Grapes are destemmed and fermented in concrete or stainless steel tanks. A long maceration (from 3 to 5 weeks) and a gentle work on the marc allow the extraction of fine and elegant tannins.
The wine is aged in French oak barrels for 12 months. A small proportion of the wine is aged in tanks to preserve the freshness of the flavours.