Stews, spicy meat and fish dishes, meat carpaccios, smoked dishes and cured cheeses. Serve at a temperature between 16 and 18C.

Very bright, ripe cherry red with a reddish rim. Aromas of ripe red fruit with floral hints of violets, blended with notes of oak, such as spice, cinnamon and a touch of minerality. Expressive and intense, very fruity and balsamic on the aftertaste, with a long-lasting, persistent finish.

Hand harvested grapes. Each of the varieties were fermented separately in truncated-cone shaped stainless steel tanks. Malolactic fermentation took place in Troncais French oak barrels. Aged for 17 months in Troncais oak barrels and matured for 8 months in concrete tanks. Aged in bottle for 20 months.