Maturation: berries dry off for 4 months, fermented in steel tank with the shell, matured for 24 months in wooden barrels, then for 12 months in stainless steel tanks fnished by 24 months in the bottle
Description: intense ruby, strong fruity scent, lovely sour cherry and chocolate blend togethter to create a spicy sweetness, bloomy nuances, strong balsamic, Chinese anise and mint aroma, hints sweet tabacco and coffee, long aftertaste with intricate nuances
Food Recommendation: seasoned cheese, stewed roast, vension, stewed meat
