WINEMAKING

The location of this vineyard, altitude and geomorphology favors organic farming without compromise to quality. Harvested in the first week of September, the mash standing and the first stage of fermentation of the selected grapes takes place at low temperatures and very slowly. The fermentation process is finished in our underground stone cellar in Barrique casks, half of which are new and the other half second year use, followed by the malogalactic fermentation and 24 month ageing in the Barriques followed with an at least 1 year bottle ageing in the cellar.

EYES, NOSE, PALATE

It is recommended to decant it minimum for 20 to 30 minutes while still young.

The wine has a deep concentrated purple colour with violet hues.

The nose is strongly aromatic comprising notes of sour cherry, black currant, prunes, dark chocolate and dried fruits which are accompanied by a tender vanilla and caramel notes.

Robust in the palate with well worked, moderate strong intense tannins and refreshing acidity. The fruit is most conspicuous in dried prunes, starring plum, raisins and ripe black cherry. Rich notes of cocoa, espresso, cedar, cinnamon and pepper complement the unique set.

The aftertaste is very long and delightfully spicy.

FOOD PAIRING

Grilled Steak, Roast-Beef, Boar