VINIFICATION: The grapes are gently pressed and cooled to 10-12° C. This allows the winemaker to extend the maceration to more than 24 hours while limiting the extraction of tannins. The must is racked when it has reached desired color and character. Fermentation at 16° C.
AGING: When alcoholic fermentation is complete, the wine ages on its lees for approximately 4 months.
AGING POTENTIAL: Drink now or cellar 2-3 years.
NOSE: Rich and lingering, with hints of red berry fruit, strawberry, pomegranate, and cherry. Complex aromatic character with a note of flint.
PALATE: Round and confidently powerful, with lingering aromatic character. Powerful but very fresh and flavorful.
PAIRING: Short pasta with grouper or shellfish. Duck breast or semi-aged cheeses.