Winemaking Process
Manual harvest of the grapes in 20 kg ventilated crates. Destemming and gentle crushing of the bunches. Fermentation in stainless steel tanks at a controlled temperature of 26°C. Maceration lasts approximately 15 days with pump-overs and délestage.
Aging: 18 months in Austrian oak tonneaux
Bottle Aging: 6 months

Tasting Notes
The wine reveals an intense ruby-red color with purple highlights that evolve toward garnet with aging.
On the nose, it is intense and distinctive, featuring aromas of small red fruits, sour cherry, and redcurrant, complemented by the typical vegetal note of this early-ripening variety. These combine with green tobacco and sweet spice notes acquired during oak aging.
On the palate, it is warm, full-bodied, with a well-structured tannic backbone, and finishes with a long and persistent aftertaste.

This wine pairs perfectly with complex meat dishes or game, such as duck breast with balsamic vinegar.