Destalking, crushing, 3 to 4 days of vatting time with daily release and punching of the cap. Controlled temperature at 25°-30°C.
Vinification and maturing in cement vats.
9 months in tank. No oak to show the purest expression of the fruit and terroir
Deep ruby red colour.
The wines has a very aromatic nose and shows intense red fruits, macerated black fruits and liquorice. The wine exhibits also a lot of Mediterranean spices and herbs such as thyme, rosemary and lavender.
The wine is generous, powerful and full bodied. Even if the wine is structured, the tannins remain smooth.
Racy finish with a great depth.
To enjoy now or can be kept 6 - 10 years. Serve at 16°-18°C
It will perfectly match dishes with sauce such as braised wild boar shanks with sweet Soy, wild boar fillet with beetroot and cumin seeds, venison steaks and fine cheeses.