Night harvest to avoid oxidation and the use of SO2, keep freshness and protect the aromas. Fermentations are carried out with natural grape yeasts, at a high temperature of 32 °, followed by a long maceration under pomace, which can last up to 15 days. The extraction of anthocyanins and fine tannins takes place during this period. To round off this power, long and meticulous work on fine lees extracts aromas and structure.
A very aromatic blend, lots of berries and spices, especially raspberries. The palate is medium bodied, the notes from the nose continue through with some added complexity of liquorice, smokiness and some darker fruit. Quite powerful but well balanced and great length. Excellent drink.
To enjoy all year round, with meats in sauce, cold cuts and cheeses. Excellent with spicy cuisines.