Certifications & labels

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Wine making

Organic viticulture. Traditional hand picking. Total carbonic maceration, Pressing, Use of indigenous yeast, Malolactic fermentation, Traditional vinification. Traditional corks.

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Appareance

Crimson colour.

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Nose

Classy, liquorice aromas, blackburrant buds aromas, blackberry aromas, guarrigue aromas.

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Palate

Well-balanced, powerful, red fruit hints, ripe tannin, good length.

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Wine and food pairing

Delicatessen meats, Grilled red meats, Red meats in a sauce, Game, Flavoursome cheeses, Aged cheeses

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Serving temperature

15° - 18°

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Aging potential

From 2015 to 2022

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