Wine maker notes: After carefully monitoring the ripening process, we classify the plots and determine the best time to harvest. Hand harvesting at night in mid and late September (Syrah and Bobal respectively) and early October (Cabernet Sauvignon). Each grape variety and each plot are vinified according to their phenolic potential. Pre-fermentation maceration (6-8°C) for 3 days. The duration of maceration-fermentation (25°C) varies depending on the plot and harvest (8-12 days). After a first racking to remove the gross lees, the must is micro-oxygenated and undergoes malolactic fermentation in stainless steel. Finally, 6 months aging in French, U.S. and Central European oak barrels and a minimum of 6 months in bottle.
Tasting notes: Strong cherry red color with purple tints. Intense aromas of ripe fruit (blackberry, blackcurrant) and touches of wood (vanilla, toast and spices). Medium bodied and fat on the palate, displaying nice tannin and acidity. The finish is reminiscent of ripe red fruits.
Food Pairing: Appetizers, cold cuts, pâtés, cheeses, white meat, lamb, pork and oily fish.