Tasting scale
Sweetness
Oak
Aromatic
Body
Tasting notes
Cherry
Chocolate
Spice
Food pairing
Pairs will with BBQ, casseroles, venison, beef burgers, pizza, and pasta dishes.
Production
The grapes were harvested at 23° to 25° balling, from mid-February until the end of March. On arrival at the cellar, the fruit was gently crushed and fermented on the skins in temperature-controlled stainless-steel tanks at 25° to 28°C, for 14 days. Upon completion of malolactic fermentation, the wine was matured in contact with selected oak for a period of 12 to 15 months.
