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The vines grow at an altitude of 300 meters with a southern exposure and marl soil. The wine ferments at a controlled temperature of 28°C, then macerates for 12 days. Aged in barrels for a minimum of two years, it is then bottled to perfect its evolution until release in the fifth year following harvest.
Ruby-red with light garnet hues, this wine offers an intense, sweet, spicy nose. On the palate, dry with good structure, aromatic with a long finish. Goes well with grilled meats, roasts and ripe cheeses.
Note: Suggested serving temperature between 20 and 22C. This wine will keep well for 8 to 10 years.
Ideal with all cheeses, tasty fish and white meats. Recommended serving temperature: 13C