Grapes are handpicked and rigorously selected at the end of September. Traditional natural drying of the grapes starting at the end of September for 90-100 days with a natural loose of 35-40% of the weight. Soft pressing of the grapes in December/ January, followed by a 30-days maceration on the skins. 60% of the wine is refined for 24 months in big Oak barrels, and 40% of the wine is refined for 18 months in new French barriques from Allier oak, then 6 months in the bottle.
Intense ruby red colour with violet edge. Warm, spicy, powerful bouquet with intense aromas of cherry, bitter almond and vanilla. Full, rich, velvety flavour.
Culinary Recommendation: To serve 17 - 18 C Good match with braised lamb shanks with prunes, Peking duck, farm’s camembert... Traditionally served with game, braised meats and fully matured cheeses.
Awards:
90 Falstaff
95 Raffaele Vecchione - WinesCritic.com
16.5 Vinum Wine Magazine
87 CellarTracker
Vivino 4.2
