It is produced from the Estate's oldest vines, with small yields.
The extraction and alcoholic fermentation takes about 20 days, followed by malolactic fermentation and then aging in French oak barrels in the underground cellars.
It has a dense black-red color with violet hues and a complex "nose" (bouquet), where aromas of ripe plum, berry and red pepper dominate.
In the mouth it is very rich, with firm tannins, crusty and with a great aftertaste.
Ideal for connoisseurs looking to cellar red wines for 20-25 years.
Served at 16–18 °C.
Shortly before consumption, the wine opens up in aromas, if it is decanted for 30' in a glass decanter.
Game, lamb with vegetables, red meat fillets, hard cheeses