Vinification and maturation
The maceration is carried out for 30 days. The aging of 24 months is carried out in casks of Allier and American oak barrels of 225 and 500 liters. The filtering continues bottles for a period of 6 months.
This dry purplish red coloured wine features intense woody, empyreumatic and fruity scents and offers a broad texture as well as firm tannins.
Red and braised meats.