Vines grow on clay and limestone soils with gravel. Destemming. Cool maceration for ten days with daily pumping over at the beginning of the maceration. The wine is very softly pressed with a pneumatic press. The first pressings are re-blended with the free run wine. Malolactic fermentation occurs in 225 liter oak barrels.
This wine has intense scents of red berries, red pepper and tobacco notes underlined with cocoa and spicy vanilla aromas. A full-bodied wine with smooth tannins, ripe cherries, vanilla and spice, which linger on the long finish. Pairs well with warm salads, meat casseroles, barbecued beef and lamb dishes, including lamb stew. Hard cheeses are also perfect companion for this wine.