Manual harvest takes place early November. Fermentation in stainless steel is followed by a long maceration period at controlled temperature in stainless steel tanks. Aged for 30 months in French oak barriques and Slavonian casks, followed by at least 36 months refinement in bottle.
Deep ruby red. Full, complex, and fine, with notes of tobacco, spices, cherry, berries, and balsamic. An enveloping palate, with elegant and persistent notes of plum, bitter cherry, strawberry jam, black pepper and licorice. Pair with mature cheeses, truffles, and roasted red meats.