||The grapes are picked between the last week of October and the first of November.
||Maceration in stainless steel lasts 20 days, with frequent pump-overs and delestage for maximum extraction of aroma and colour compounds, micro-oxygenation softens the considerable tannin content.
||After fermentation, the wine undergoes malolactic fermentation in new French oak barriques, where it matures for 14 months. The wine is neither cold stabilized nor filtered; it is given a further 12 months’ bottle ageing before release.
||The concentration and intensity of this wine, as well as its modern style, make it the perfect partner to full-flavoured, rich dishes such as red meat, roasts, game, meat with flavourful sauces and aged cheeses.