Vinification:
100% de-stemmed.
Fermentation on the skins for 12 to 15 days.
Temperature controlled.
Daily pump-over and punch-down.
Pneumatically pressed.
Aged in oak (15% new).
Bottled after 12 months. .
Tasting :
A bright and deep red color enlightened with notes of violet.
An expressive nose with aromas of red fruit and cherries, and only a discrete touch of oak
The palate shows supple tannins, with good fruit and freshness, and an elegant finish.
Aging and serving recommendations: :
This wine should ideally be cellared for 3 to 6 years after the harvest.
Best served at 16 to 17°C..
Pairing:
It goes as well with chicken and game birds as with red meat, veal and lamb.
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