In the mouth, it is intense, fleshy and mouth-filling, offering up fruity sensations, with a silky mouth feel and balanced acidity.
Once the grapes are harvested by hand, they are put first into a maceration vat to retain aromas followed by 21 days of fermentation at a controlled temperature of 23ºC. The wine is racked and put into French and American oak barrels for 14 months and then bottled for further ageing.
Recommended Serving Temperature: 18ºC
Capon and Poularde, Grilled Pork, Deer, Cooked soups and stews and other, Quail and partridge, Rabbit and hare, Grilled Lamb, Cured meats, Sirloin, Sirloin Steak, Stews and meat sauce, Pasta with meat sauce, Duck, Pig's trott...
Bigarreau cherry red with a hint-of-blue robe.
The primary red fruit flavours combined with nuts mix perfectly with vanilla, spices and cocoa developed during the barrel ageing.
Mouth-filling, fleshy and voluptuous. Excellent balance between tannins and acidity. Pleasant mouth-feel and lingering finish and retro-nasal perception.awards Tech. specs
Density = 0.9939
Alcohol Content = 13.70 % vol.
Total Acidity = 5.2 g/l
Total Volatile Acidity = 0.70 g/l
Free Sulphur Dioxide = 22 mg/l
Total Sulphur Dioxide = 76 mg/l
Reducing Sugars = 1.5 g/l