Part of the grapes was going through the thermovinification process and fermented together with fresh crushed grapes. The temperature of the fermentation was moderate, never hot, to preserve the fruit and to extract only moderate amount of tannins from the seeds. The fermented grapes were pressed still sweet and when reached the dryness the wine was moved to small French oak barrels for about one year and a half for aging.
This wine displays blueberry, black cherry and currant flavors with nuances of licorice, violets and cigar box all wrapped together with a dash of vanilla and mocha. Medium to full-bodied, well-balanced, with soft tannins, this wine shows tremendous dimension, with a seamless finish that lingers throughout the palate. Pair with dishes more on the savory side, lamb and roasted meats.