"Traditional vinification to “doff one’s cap”, stalk separation, soft crushing and brief maceration on the skins (approx. 6-8 days) to enhance the aromatic characteristics. Ageing in concrete vats for a year."
"Garnet-red colour tending towards violet, intense bouquet with hints of wild mulberries, wild berries. Heady taste, fragrant, slightly tannic, savoury, with pleasant and persistent after taste. The tannic notes tend to refine with age, and harmonise the “dry” character."
Food pairing: Cockerel breast in wild mushroom sauce. White polenta with meat goulash.
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