Velvety notes of blackberry and raspberry mingle with subtle hints of plum and red figs.
Smooth and silky on the palate, with inviting fruit notes. The elegance of the tannin provides great charm, while the persistence is long and pleasant.
TRAINING SYSTEM: Espalier with Guyot pruning.
HARVEST PERIOD: Late harvest, maturity reached around late September.
HARVEST METHOD: Manual.
Grapes are hand harvested when perfectly ripe, then gently destemmed. Alcoholic fermentation with skins at 26-27°C for 12 days, followed by malolactic fermentation with selected bacteria.
Pronounced violaceous red, impenetrable.
Perfectly sumptuous with red meat, poultry, rabbit, cold cuts and semi-aged cheese.