Cultivation: Late harvest one month after the theoretical maturation.
Vinification: 3 days cold maturation at 8 ℃, skin contact with the juice for 1 month with frequent recirculation. Aging fo 8 months in new French oak barrels and 6-8 months in the bottle.
Tasting notes:Cabernet Sauvignon and Syrah at their booming. Concentrated characters of cherry, sour cherry, plum and ripe fruit contrasted with those of spices from aging. Rich and intense tannins with long aftertaste and complexity.A long aging wine, ready to reward generously those who have the patience to age it in the cellar.
Enjoy it with: Spicy red meats, aromatic sauces with raw and salty meats such as sausage and ham. Recommended cheese: Salty cheese, brie, camembert
Best served at a temperature of:18 ° C – 19 ° C
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