The grapes are de-stemmed and crushed; extraction on skins followed by 12 days of maceration at 25°C with fermentation taking place in stainless steel tanks. After racking, the wine is aged for 12 months in French oak barrels.
Technical notes
13.5% abv
Food pairing
Pair with mature cheeses, beef dishes, lamb with ginger sauce, cheeseburger with mushrooms, or herb-encrusted ribs.
