Harvest: last week in September to first week October
Wine making process: de-stemmed grapes are fermented in stainless steel tanks at 27°C. Skin
maceration lasts 30-50 days
Aging process: in tonneau barrel for a period of 18 months
Alcohol content: 14,5%

Serving Temperature: 19° C
Food Pairing: All kinds of meats and aged cheeses
Colour: Deep Red with garnet reflections
Fragrance: Elegant, complex, spicy. Distinct notes of dried flowers, liquorice root and tobacco leaves
are supported by hints of black and white pepper and sweet sensations of vanilla as well as of cloves
Flavour: Intense, tannic, structured, full bodied. Excellent balance between acidity and alcohol content.
Polished , fine grain tannins provide a long lasting aroma persistence.