Description

Production: hand-harvested, alcoholic fermentation in steel vats, malolactic fermentation in first- and second-pass barrels with bâtonnage. Aged in first- and second-pass barrels for 15 months, then in bottle for 4 to 6 months.

Tasting: intense ruby-red color and good consistency. Aromas of black cherry jam and licorice, enhanced by a spicy, balsamic flavor and finishing with a hint of licorice. Soft and enveloping, with dense, biting tannins. The freshness is well balanced by the ideal alcohol content.

Pairings: pasta dishes, charcuterie and cheeses.