Produced from the oldest vines on the estate, with small yields.
Extended maceration of the skins and alcoholic fermentation last about 20 days, followed by malolactic fermentation and barrel ageing in French oak barrels in the underground cellar.
This wine is richly structured and loaded with complex flavour reminiscent of dark fruits like blackberries and black cherries. On the palate it has a rich, round, opulent feel. The dark fruit character lingers along with subtle oak notes in the long supple finish.
Ideal for wine connoisseurs looking to age their red wines in a cellar for 20-25 years.
Served at 16–18 °C.
Shortly before drinking, the wine's aromas are released if it is transfused into a glass decanter for 30 minutes.
Game, lamb with vegetables, red meats fillets, hard cheeses.