• Ripe dark plum
• Cocoa & spice
• Fennel & anise
• Sweet, supple tannins

Dark-cherry red with ruby-red reflections. Lifted, menthol aromas with a touch of cocoa. Spicy notes of nutmeg and black pepper against a background of fennel and anise. Ripe dark plums and red currants. Hints of blue flowers and dried orange zest. Great structure on the palate, but with sweet and supple tannins that give it a pleasant mouthfeel. One can perceive aromas of ripe, red fruit intermingled with notes of cocoa and spices with a sweet finish. The wine will drink well now and it will cellar well for the next two to three.

Prior to fermentation the grapes underwent cold maceration in order to bring out all the fruity aromas and obtain more structure and colour. Fermentation was carried out with the skins in stainless steel vats for ten days at a controlled temperature 25-28°C. Once fermentation was complete, skin contact was maintained to achieve greater extraction of aroma, colour and structure. After the post-fermentation maceration of the skins wine was separated, pressed and subsequently began malolactic fermentation.

Food Pairing: The perfect red with all kinds of meats especially game and poultry and anything barbecued. It also makes a good matching with vegetarian dishes, savoury pies, cured cheeses, legumes and pulses such as lentils. This red displays great versatility and is suited to all kinds of international cuisines.