Wine-making techniques: The selected grapes are made into wine with a long maceration of an average of 6 days. When the alcoholic and malolactic fermentation is finished, the wine is left to mature in small casks of French oak for 8 months and then refined in the bottle.
Tasting notes: Intensely ruby red in colour with violet reflections, it has an intensely fruity aroma with hints of cherry, raspberry, blackcurrant and spicy overtones with hints of minerals and cloves. Soft and elegant, with pleasant tones of mature red fruits, plums and hints of tobacco, coffee and ground pepper.
Food pairings: Ideal with flavourful first courses with meaty sauces, white and red meat, mature cheeses and hot spicy cheeses.
Serve at 18°C.
Alcohol Content: 13%
Awards: 2007: 90 points – The Wine Advocate, Robert Parker, Aug 2009
2006: 90 points – The Wine Advocate, Robert Parker, Apr 2009
2006: Decanter World Wine Awards 2009 – commended
2005: 90 points -The Wine Advocate, Robert Parker, Mar 2008
2005: The International Wine Challenge 2007 – bronze
2005: Decanter World Wine Awards 2007 – commended
2004: Decanter World Wine Awards 2006 – silver