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Vinification: Classic red vinification method with very long extractions for 20-25 days. Aging for 15 months in new oak barrels.
Taste characteristics – ageing: Deep red color. Sophisticated aromas of vanilla and coffee, spices and roasted aromas of forest fruits. Full mouth combined with rich tannic structure and high acidity that perfectly complements the concentration of aromas. Possibility of aging for 10 to 12 years.
Ideal combination with food: Rib eye with wine sauce, goat, smoked & aged cheeses, bitter chocolate cake with blueberries.