Sweet red wine made from grapes harvested at the end of October and withered in the cellar until November.
The best grapes which contain the highest concentration of sugar are harvested by hand and left to dry on racks in the dry and airy basement. Between the month of January and February, the grape is withered and pressed. The must is fermented slowly for more than one month. Then, the ageing in stainless steels tanks for 12 months, followed by refinement in the bottle for 6 months.
Color : bright and intense garnet red.
Nose : black cherries, blueberries, cinnamon, cloves.
Mouth : full, rich, smooth, velvety and fruity, reminiscent of red fruit jam.
Alcohol level : 14%
Winemaking : 12 months in stainless steel and 6 months in bottle.
Food pairing : Wine of mediation, chocolate, chocolate cake, pastries, cheese with parsley.
Aging potential : 10 years
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