After harvest in mid-late September, the grapes are destemmed and crushed. The wine is fermented and macerated at a temperature of 25-27°C and aged in French and American oak for 6 months.
This is a spicy ruby red wine with hints of black pepper, rhubarb, and liquorice. It has a complex structure, with a full-body and soft, subtle tannins. Its oak ageing imparts a balsamic notes and hints of menthol. This wine is ideally paired with vegetables, meat stews, and strong cheeses.