Intense, fine bouquet, particularly complex with notes of tobacco, spices, berries and balsamic accents.
SOIL: clavey, calcareous
ALTITUDE: 350-400m s.l.m.
HARVEST PERIOD: first ten days of November
VINIFICATION TECHNIQUE: classic vinification in tanks, long maceration with the skins at a controlled temperature
PAIRINGS: Excellent for roasted red meats and dishes based on spices or truffles, game and mature cheeses.