Wine details

Information on location and soil

light colored shell limestone, loamy soil and a small percentage of schist

Information on maturation

with skin contact in order to get the red pigments and the tannins, after about two weeks, the young wine is racked into wooden barrels where it does the malolactic fermentation, finishing about one year in used big oak barrels

Smell

in the nose peppery with impressions of cherries, delicate note to graphit

Taste

on the palate fruit by cherry and sour cherry with hints of white pepper, full-bodied, fine and spicy finish

Food recommendation

goes very well with dark meat, game and hard cheeses