Complex aromas of dark berry fruit, tobacco and black pepper, joined by a smoky minerality and cedar notes coming from the well integrated use of oak. Enjoyable while young, it has sufficient structure to develop greater complexity over the next 15-20 years.

The grapes were destemmed and lightly crushed. A pre-fermentation maceration of 4 days was carried out at below 10°C. Spontaneous fermentation with ambient yeasts at a moderate temperature (25-27°C). After 12 days, the alcoholic fermentation was completed and the wine underwent an extra 7 days of maceration. Malolactic fermentation was carried out in tank before racking the wine to 5,000-litre Austrian (Stockinger) foudres for ageing.

Superb with red meats such as lamb or beef, pasta dishes and some Indian meals that are not too hot and spicy. Also a perfect partner with cheese.