In steel vats at a controlled temperature between 25 and 28 °C, with maceration on the skins for around 20 days.
Maturation and ageing
18 – 20 months in mid-sized French-oak casks and 12 months in the bottle.
Sensory characteristics and recommended pairings
Rich, well-rounded nose with distinctive spiced and balsamic notes with black and red berries; in the mouth, it is zesty, full bodied, well structured, and densely tannic. It is an ideal accompaniment for red meats, roasts, game and mature cheeses.
Serve at 20 °C.