Intense Bigarreau cherry red, brilliant and clear with a violet robe. In the nose it is very complex and filling. Aromatic fruit aromas, fresh red berries and liquorice complement each other. There are also touches of vanilla and spice. Lingering finish. In the mouth it is smooth, well structured and offers a pleasant balance between the fruit and the barrel.
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.
Made using Tinta Fina grapes from over 35 year old vines, the grapes are harvested by hand. The wine is fermented on its skins for a period of 21 days at a controlled temperature of 23 degrees Celsius and then put into American and French oak barrels for 4 months.