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2016
6 disponibles
Rhóne pebbles in red clay soil.
De-stemming. Skin contact(SºC) during 2 days. Fermentation during 20 days with increase of temperature to 30ºC. Pushing down of the cap, reducing progressively as the fermentation advances as well pumping over the must by air. Ageing in oak casks for 6 months.
Dense purple with shades.
Deep with ripe red fruits aromas and notes of spices and cocoa.
Powerful and generous with finesse and melted tannins, notes of kirsch. Food Pairing: Red meat, game and dishes with truffies, cheeses etc.
Dense purple with shades.
Deep with ripe red fruits aromas and notes of spices and cocoa.
Powerful and generous with finesse and melted tannins, notes of kirsch. Food Pairing: Red meat, game and dishes with truffies, cheeses etc.
