Rich burgundy red.
Rich burgundy red in colour with crimson after tones. This wine releases seductive aromas such as violets, wild berries, prunes, truffle and dark chocolate, and an array of mineral notes. It carries a medium body with vibrant, almost powdery fine tannins, and a long, curvy structure.
This wine would be best served with rich chicken cacciatore, braised duck, slow roasted lamb, seafood- based dishes, and any pizza containing anchovies or calamari.
Sourced from 10 years old vines planted rocky loam soils located, on the Central western slopes of the Pyrenees ranges at 350 metres. The grapes were handpicked in late-March, crushed, de-stemmed and pressed into stainless tanks. Fermentation took place over 19 days with selected yeast, after this the wine was transferred into French and Hungarian oak barrels (two and four years old). The wine was kept on lees contact for a further four months. Finally, after six months the wine was racked, stabilised and prepared for bottling.