The red garnet color introduces aromas of red fruits and then give way to spicy notes of leather and tobacco. Full-bodied, harmonious and balanced with elegant soft notes given by the stay in the tonneau. The meat prepared at medium-long cooking and game are in this wine an ideal pairing, also perfect to enhance the taste of cheese.
Winemaking: The grapes are harvested in the last week of September and the first of October, after de-stemming, are vinified and leave to macerate for a long enough period, with frequent pumping, for the extraction of color and aroma characteristic varietal. Following the passage is left for a year in tonneau followed by 10 months in bottle, essential for maturation.
Grape varieties: Cabernet Sauvignon - Cabernet Franc.
Alcohol content: 14% vol.