Production techniques: harvest in the last two weeks of September and the first week of October, vinification with 2 daily pumpings over at controlled temperature for a maceration period of 15 days. After racking the wine is matured for 4 months in oak casks and then further matured in the bottle for at least 2 months.
Color: deep ruby red, verging on garnet with aging.
Bouquet: winy, intense, fine, with scents of ripe red fruits.
Taste: dry, austere, warm, slightly tannic.
Alcoholic strength: 13, 5% vol.
Serving suggestions: roasts, meat stews, cheeses.
Serving temperature: serve at 18-20°C, uncork half an hour before serving.