Maturation: The mash is traditionally fermented in wooden barrels, the young wine matures for 1 year in French oak barriques and then in the bottle.
Description: intense ruby red, spicy nose of cinnamon, black pepper and cloves, fruity of ripe forest berries, cherries and plums, noble and elegant tannins lead to a pleasant complexity with the mineral structure
Food recommendation: ideal with roasts, game, saddle of venison, intense mature cheeses
