Deep, dark ruby. Dark spice and pleasant herbaceous notes open generously in the glass. Robust on the palate with spicy wood and sweet black fruit leading to a monumental finish underpinned by a remarkable tannin structure.
Beef and lamb, game, and mature cheeses.
15° - 17° C
The grapes are destemmed and crushed and the wine ferments on the mash for 10 days at controlled temperatures. The pomace cap that floats to the surface during fermentation is broken up and kept constantly submerged in the wine by punching down and pumping over. Towards the end of the fermentation, the temperature is allowed to climb slightly to enhance extraction of colour, aroma and flavour from the grape skins.