Production techniques: the grapes are harvested between the end of September and early October. The bunches are picked by hand and very carefully selected. Vinification takes place at controlled temperature and with 3 daily pumpings over; after a maceration of 3-4 weeks the wine is kept in oak casks for at least 24 months and bottled at least 6 months before being put on the market, which takes place 5 years after harvesting.
Color: deep ruby red, verging on garnet with aging.
Bouquet: slightly ethereal, then intense.
Taste: dry, warm, robust and lively.
Alcoholic strength: 13, 5% vol.
Serving suggestions: roasts and braised meats, red meats and game.
Serving temperature: serve at 18-20°C, uncork half an hour before serving.