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About
Vinification Details
The 4 varieties have been separately vinified, alcoholic fermentation in stainless steel closed tanks with gentle cap irrigator for 14-21 days at 27-29°C, the juice was pumped over the skin 4 or 5 times per day for 10-15'. Free run juice and press juice undergo alcoholic and malolactic fermentation separately. The varieties go separately in new or second time used oak barriques for 12-18 months. The best barriques have been selected to create the blend.
Tasting Notes
Rich aromas of ripe black fruits, dried plums and currants. Taste of velvety fruits, marmalade, caramel and dark chocolate on the after finish. The after taste is long, with hints of tobacco and vanilla.
Food pairing suggestions
Serve with lamb, grilled veal and game, but also with cheese or dark chocolate.
Serving temperature
This wine is best served at a temperature of 16-18°C