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The grapes were harvested mechanically, a great way to ensure a pre-fermentary maceration period that will give a wine with brighter color and fresh fruity aromas.
After that 4-days period, the harvested plots were vinified separately with a long fermentation of at least 3 weeks. The tank fermentation process ended with a post-fermentary maceration of 7 days at hot temperature to refine the tannins.
Then, the wine was aged for 4 months on fine lees, under wood for a quarter to bring a subtle structure and in stainless steel tanks to keep the fruit and freshness of the grape.
Bright red garnet color. On the nose, delicate aromas of cherry and coffee with subtly integrated toasted notes.
The mouth is appealing and fruity with delicate toasted notes and a medium body. Flavors of chocolate are emphasized by a hint of menthol, lying on silky tannins. The finish is long with assorted fruit flavors and a fine, delicate touch of oak.
Will be the perfect companion to all cooked or grilled meats, barbecue or plancha, pizzas, quiches and summer pies, cold buffets or vegetable dishes.
Ready to drink in order to appreciate its intense aromas, but can be kept for 2 to 3 years.
Serve ideally at around 16°C. / 61°F.