Viticulture

Extra attention to the production in the vineyard with the use of natural sulphurous agents, no weeding is practiced but manual or mechanical mowing, the harvest is exclusively manual.

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Winemaking

The grapes arrive in boxes in the cellar, are de-stemmed and vinified with maceration of the skins in contact with the must for about a week, after which the wine is drawn off. The final stage is the malolactic fermentation which reduces the high acidity of this wine, making it softer and more balanced.

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Profile

It has a garnet red colour with orange reflections. The scent is vinous with hints of violet and dried rose accompanied by the fine spicy hints of wood.

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Pairing

It goes well with important meat second courses and mature, blue-veined cheeses.