Production: Hand-harvested. Fermented in stainless steel tanks with 28 days of skin maceration. Aged 18 months in French oak barrels, then 4 months in steel, and 6 months in bottle.
Tasting Notes: Deep ruby red colour. Intense fruity character with spicy notes of green pepper. Warm, soft, and full-bodied.
Pairings: Pairs well with cured meats, medium-aged cheeses, and first courses with meat and game sauces.
Serving Suggestions: Decant at least 1 hour before tasting. Serve at 18°C in large glasses.
