Bigarreau cherry red with a hint-of-blue robe. The primary red fruit flavours combined with nuts mix perfectly with vanilla, spices and cocoa developed during the barrel ageing. Mouth-filling, fleshy and voluptuous. Excellent balance between tannins and acidity. Pleasant mouth-feel and lingering finish and retro-nasal perception.
Pairs well with Capon and Poularde, Cooked soups and stews and other, Quail and partridge, Rabbit and hare, Cured meats, Sirloin, Sirloin Steak, Ham, Duck, Roast chicken, Chicken in sauce, Blue cheese.
Once the grapes are harvested by hand, they are put first into a maceration vat to retain aromas followed by 21 days of fermentation at a controlled temperature of 23 degrees C. The wine is racked and put into French and American oak barrels for 14 months and then bottled for further ageing.