Description
Non-aggressive destemming and pressing, temperature-controlled fermentation (28°C) in thermoconditioned stainless steel vats for 20-25 days; post-fermentation heated maceration for 3-4 days. 18 months in 225 l new barriques of fine grain, medium toast Allier oak seasoned for at least 24 months 6 months in bottle
Color
deep ruby.
Grape Varieties
Aroma
intense fruity perfume with notes of pepper, liquorice and sweet spices_
Taste
large intensity on the palate and possessing an elegant tannin texture.
Cellaring Potential
10-15 years
Food Matching
Wild boar with pappardelle, braised meats, steak, seasoned cheeses, red and white meats, game.
Vinification
Time of harvest: first ten days of September
Vinification technique: non aggressive de-stemming pressing fermentation in temperature controlled stainless steel vats for 20 to 25 days.
Aging
Ageing process: 12-24 months in medium toasted 225l. oak barriques (fine grained wood, having had a minimum of 24 months seasoning).
Refinement in bottles: 12 months
Stabilising of the product: cold stabilization