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Product information compiled from producer, importer and reference sources.
Production process :
De-stamming and soft pressing. Fermentation at controlled temperature in stainless steel tanks. Maceration for 15 days and more at a controlled temperature of about 28-30 °C. Maturation 18 months in new French barriques, 12 months in 30 hl. oak barrels and 6 months refined in bottle Aging potential 6 years and more depending on the vintage.
Organoleptic characteristics :
Colour : Intense ruby red colour with pleasant garnet highlights.
Bouquet : Aroma of tiny red fruits and spices with hints of vanilla and liquorice.
Taste : Soft and harmonic with matured tannins in a rich and well-structured body. Persistent finish.
Service temperature : 18 °C.
Gastronomic recommendation :Very good with game croutons, pasta with meat or tasty sauces, roasted or grilled red meats and matured cheeses
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