A rare wine.
A red wine.
The grapes are de-stemmed and are left to macerate for a long time. During this period, fermentation is assisted by regular remontage, delestage and air mixing. Once racked, the wine ages for several months before being bottled. The wine ages in the bottle for at least 2 years before being released.
Braised veal shank, roast lamb, charcoal-grilled meats and liver, are but a few of the many dishes this great blend can nicely complement.
SERVING TEMPERATURE: 16°C