AGEING & FINING:

Alcoholic fermentation on the skins for 22/28 days at 27/30°c Malolactic in Tonneaux. Aged in French Tonneaux for 12 months then fining for 6 months in bottle.

TASTING NOTES:

Color: Looks dark purple
Nose: Ripe black fruits aroma with white pepper and spices such as cinnamon
Taste: Full body with velvet tannins, good acid structure with a long finish
Alcohol content: 14%
Sugar Levels (g/l): 1.9
Food Pairing: Best with roasted or stewed red meat, mature cheese.