After fermentation, maceration takes place for a period ranging from one to one and a half months, with continuous pumping over. The final two weeks are spent in the dark, with the cap submerged. The red wine is then aged in large barrels of between 25 and 50 hl for approximately two years. This is followed by further stabilisation in the bottle for about a year.
In the glass, it displays the classic garnet colour, with orange hues driven by fruits ranging from blueberry to redcurrant, against a balsamic, almost minty, backdrop that gives way to sweet spices. It enters the mouth with power, then unfolds in all its delicacy, where the composed tannins support the fullness of the palate.
A wine to serve at a Sunday lunch when we wish to treat our guests, taking care to serve substantial dishes of red meat, braised roasts and game as the centrepiece of the meal. It can also be successfully paired with dry pastries to round off the meal.
To fully appreciate its style, this wine should be served at a temperature of 16–18°C.