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About
Vinification Details
Harvested at the beginning of October, alcoholic fermentation occurs in static stainless steel tank with automatic cap management. Skin maceration for 7 days at 27°-28°C; Pumping over few minutes every 3-4 h. Malolactic fermentation in stainless steel. Two months ageing in French oak staves.
Tasting Notes
Cassis, blackberries and wild herbs aromas, spices. Dark fruits taste, velvety on the palate, soft tannins complemented by vanilla hints from the oak.
Food pairing suggestions
Serve with any steak, beef, pork and even pheasant and turkey. An excellent choice for cheeses served "à la française" at the end of the meal.
Serving temperature
This wine is best served at a temperature of 16-18°C