Pre-cold maceration of 7 days at 4ºC. Alcoholic fermentation in new French and Hungarian oak barrels of 400 litres for 11 days at 28ºC. Aged 14 months in new French and Hungarian barrels. Deep ruby colour. On the nose, it starts with black fruit jam and toasty reminiscences, changing into mineral notes later, especially phosphorous and graphite. Powerful, with a high quantity of great quality tannins, sweetness and velvety. Mineral notes, especially graphite, excellent acidity and very long aftertaste. Fresh, showing the terroir character.
Serve at 16-18 °C with various meat steaks. Decant before serving.
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