The grapes are carefully selected by hand in the vineyard before being chilled and transferred to the winery, where they undergo a further selection to weed out any sub-standard fruit. The grapes are then de-stemmed and pressed in an inert environment before undergoing fermentation at 23ºC followed by a further 14 days of maceration. The wine then undergoes malolactic fermentation in stainless steel tanks and is aged for three months in French oak barrels before bottling.
Dense and almost opaque with a purplish red colour. On the nose, the wine gives off aromas of Mediterranean plants such as fennel and rosemary, while a swirl of the glass releases further aromas of black and red fruits, notes of red pepper and a scent of nutmeg from the oak barrel ageing. Full-bodied, velvety on the palate with gentle, round tannins and a long, balsamic finish.
Drinks well with all kinds of red meat and stews, as well as desserts with a chocolate coating. Also works well as an after-dinner drink.