The grapes were harvested between 4 and 26 April, when their organoleptic qualities, aromas and tannins were at their best. The clusters were then transported and selected.
Deep ruby red in colour
The nose reveals deep red fruit, such as raspberries and strawberries, which makes this wine a complex wine with a very interesting nose.
Elegant and good volume en mouth, with long lasting tannins, that give it a surrounding body with a clean, Ion g and persistent finish.
Best served at between 16°C and 18°C. This wine pairs well with rip cheese, red meat and duck.
The grapes were harvested between 4 and 26 April, when their organoleptic qualities, aromas and tannins were at their best. The clusters were then transported and selected.
The clusters were destemmed and crushed, then put into stainless steel tanks. There the grapes underwent a pre-fermentative maceration to draw out the maximum colour and aromas. Then the must was fermented at controlled temperatures (24°C-26°C).
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