Organoleptic AnalysisDeep purple color, intense aromas of fruits of the forest, sweet spices and chocolate with hints of delicate oak. Rich mouth, balanced tannins and rich aromatic aftertaste. Altitude200 – 300 m. SoilSandy clay. Yield6.000 kg/ha.
Method of ProductionClassic vinification process for red wines in controlled temperatures. Aging in French oak barrels for 12 months. To Accompany Red meat, hunt meat, matured yellow cheese.
ServedAt 16 – 18° C.