Destemming and crushing with soft pressing.
10/12-day maceration with manual punching down and must pumping.
Natural fermentation at controlled temperature.
24-month min. ageing in large oak barrels and 12-month min. ageing in bottles.

Colour: garnet red.
Flavour: intense and lingering.
Scents of red forest fruit and spicy notes.
Taste: rich and well-balanced, persistent ending.
Alcoholic content: 14% Vol.
Total acid content: 5,25 g/l.
Residual sugar: 0,30 g/l.
Dry extract: 29,50 g/l.

Perfect with game and wildfowl, roasted meat, meat cooked in wine, grilled meat, and mature cheese. To pour in large glasses