Classic winemaking method using de-stemmed grapes. Fermentation period of 15 days
using wood chips.
“The dark side of the wine...”
A nose of ripe fruit and spices. A full and harmonious mouth with aromas of ripe
fruits laced with licquorice, cradled by a supple and silky tannic structure. A black
wine high in polyphenols to be enjoyed either as an apéritif or to accompany all
types of meat dishes and cheese.