In stainless steel tanks at a controlled temperature between 25 and 28° C, maceration on the skins for about 20 days.
Maturation and ageing
18 - 20 months in French oak tonneaux and 12 months in bottles.
The bouquet is ample and enveloping, distinguished by notes of red and black berries, balsamic and spicy; the taste is savoury, full and structured with dense tannins. It is a perfect accompaniment to red meats, roasts, game and mature cheeses.
Serve at 20° C.