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Traditional French winemaking techniques of de-stalking and crushing the grapes; with a maximum temperature of 30°C during fermentation. Three week maceration. After racking and malolactic fermentation, the wines were blended and aged in vats on the lees with controlled oxidation.
Garnet red color with dark highlights. Impressive and complex nose with intense dark fruit (black cherry) mixed with aromas of menthol, leather and smoky notes. Dense and rich on the palate with great varietal character, length and complexity. Excellent with beef or lamb, or rich pastas.
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