Vilification: the grapes are selected and collected a total by hand. Il must ferments in stainless steel tanks. The maceration is longer than 10 days at a temperature of 26°C. After fermentation, the wine is still a step in steel and to decant is subsequently placed in barrels of medium and large sizes for 12 month and 6 month on bottles.
Chemical analysis:
Alcohol: 13.50%.
Ac. Vol: 0.40gr/liter.
Ac. Tot: 5.00gr/liter.
Net dry extract: 31,00gr/L.
Tasting notes:
Color: intense and deep ruby red with hints of violet. Bouquet: delicate intense and complex with hints of cocoa. Taste: good structure, very persistent soft and harmonious.
Serving temperature: 18°C.
Serving suggestions: meat dishes, roast venison, game and cheeses.