Vinification and maturation
The grapes first underwent a pre-fermentative low-temperature maceration to bring out the maximum colour and aromas.Then, the must was fermented in stainless steel tanks at a controlled temperature of between 22 and 26 °C. All of the wine was aged for 18 months in ultra-fine grain French oak barrels, 33% of them first use. This wine was neither clarified nor filtered, so over time sediment may appear. The wine was then bottle-aged for 8 months.
Colour: Deep, dark ruby red with violet hues. Aromas: This wine has an intense bouquet, predominated by soft notes of berries, such as blueberries and blackberries, together with black pepper and mineral notes of graphite. Palate: This expressive good-bodied well-structured wine presents rounded, ripe, firm tannins that fill the mouth leaving it velvety with a fruit finish.
This wine is excellent with wild game such as venison, ostrich and boar, as well as pork and lamb.
This wine is ready to drink now or can be cellared in optimum conditions for up to 10 years and has the potential to become more complex over time. We recommend that this wine be decanted 30 minutes before serving.