The grapes were manually harvested, and vinification begins with a pre-fermentation cold soak at 8°C for a week in order to extract the fruit. Alcoholic fermentation takes place between 25°C and 28°C with a pump over program determined by daily tasting. Malolactic fermentation takes place naturally in stainless steel tanks and 20% of the wine is aged in barrels for 6 months; after this the wine blended in order to obtain a more complex character. The grapes were manually harvested, and vinification begins with a pre-fermentation cold soak at 8°C for a week in order to extract the fruit. Alcoholic fermentation takes place between 25°C and 28°C with a pump over program determined by daily tasting. Malolactic fermentation takes place naturally in stainless steel tanks and 20% of the wine is aged in barrels for 6 months; after this the wine blended in order to obtain a more complex character.

Hugely varietal nose with ripe dark plum flesh and leafy notes, reflected on a palate of rich, fleshy fruit, earthy notes and dark spice.

Ideal with lean red meats and white meats such as chicken and turkey. Also pairs well with ripe cheeses such as Camembert, Roquefort, Mozzarella, and Gruyere, with goat cheese, and with nuts, walnuts, and dried figs. A pleasing companion to vegetable stews and pastas with mild sauces.