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Grape variety: Merlot
Cultivating area: warm and sun-exposed vineyards with eroded quartz porphyry soil
Harvest date: End of September to mid-October
Vinification: The mash is traditionally fermented in stainless steel; malolactic fermentation in big oak barrels; maturation in wooden barrels and in the bottle.
Tasting notes:
Color: Deep ruby to garnet red
Aroma: Fruity blackberry and wild berries, some spicy notes
Flavor: Elegant, full-bodied, gentle tannin structure
Serving temperature: 16-18 °C (61-64 °F)
Food pairing:
Pair with hearty dishes, grilled meat, game, wild fowl or zesty cheese.