Depending on the grape variety and seasonal weather, the grapes are left hanging on the vine for between two and three weeks until they are overripe. Harvesting is done by hand and usually takes place between mid and late October. This results in a natural drying of the grapes and a concentration of the berry ingredients. At the time of harvest, the grapes ripen unevenly depending on the variety and are placed in small boxes to be moved around the winery.
The grapes are picked by hand and brought to the winery, where they are destemmed and pressed. Fermentation lasts 25 to 30 days at a controlled temperature of 20° to 24° C. After racking the must, the wine ages for 12 months in barriques, tonneaux and cylindrical wooden barrels, followed by refinement in stainless steel tanks.
The wine impresses with its intense red color. On the nose it shows a complex aroma with herbal notes of hay and dried flowers, complemented by fruity nuances of blackberry, raspberry and cherry as well as clear aromas of tobacco, chocolate and licorice. On the palate it is balanced with elegant tannins.
This wine goes perfectly with grilled meat and goes well with juicy first courses such as pasta with sausages, mushrooms or truffles. It is also an excellent choice with cold cuts and medium-ripened cheeses.
