Harvested during the early days of October. Destemmed, manual picking, slow fermentation at a controlled temperature of 25ºC to preserve the typical aromas of the variety.
Black-cherry red colour, with lovely blue and violet hues. Fruit aromas combined with the blackberries and wild berries over a balsamic base. On the palate, a tasty, juicy attack with ripe tannins which mark a full, lively mouth-feel, with good backbone and body and a retronasal return of the ripe fruit.
Pairs with hot and cold starters, pasta, charcuterie, white and red meat.
Best served at between 12 – 14ºC.