Conventional viticulture. Vendanges manuelles et mécaniques. Partial carbonic maceration, Use of cultured yeast, Malolactic fermentation. Ageing in new oak barrel, Blending, Light filtering, Traditional corks.
Black colour, bold, ink highlights.
Complex, concentrated, full-bodied, subtle mint hints, slight clove hints, subtle guarrigue hints, polished tannin, smooth, powerful body, strong intensity, long length.
Rib of beef, Red meats in a sauce, Boar stew, Woodcock, Flavoursome cheeses
No allergen detected