Description
VINIFICATION
Mechanical harvesting; the grapes are crushed and ferment for 3 weeks between 28 and 30° C for optimal extraction; ageing in 50% new bordeaux casks and 50% 1 year old barrels. To be drunk within 2 years; the wine can, however, take on an enticing spiciness with age.
CONSERVATION
8-10 years.
COLOUR
Deep almost black colour.
BOUQUET
Intense violet rose, fruity and spicy against a background of vanilla.
PALATE
Opulent, vinous and balanced; 2-3 years to peak.
FOOD PAIRING
Spicy dishes, red meat, venison and strong flavoured cheese.
Serve between 16 and 18° C. 60,8°F to 64,4°F
