Dry red wine
Dominated by a strong note of white truffle, the wine gradually opens in notes of black fruits, fresh and smoked plums, eucalyptus and espresso foam. The black chocolate is combined with the aromas of plums, bitter cherries, and coffee. The wine reveals a long and fruity finish of red oranges of Sicily and Cayenne pepper.
Color
Intense red ruby, with garnet reflexes at maturity.
Smell
Notes of sour cherries, black currants, toasted bread, dried tomatoes, truffles, dried plums, raisins and vanilla, due to oak maturation for 14 months.
Taste
Chocolate, oregano and eucalyptus. Mature and harmonious tannins. The finish is long and sweet, the aftertaste contains spicy notes.
Serving
Best enjoyed at 18 degrees, at least 60 minutes after decanting. It can be stored for up to 10 years at a temperature of 13 degrees, away from light, in a horizontal position.
Culinary associations
Stuffed cabbage rolls, pork ribbs, veal meat
It is a suitable companion for red meat, from veal goulash to game in sauce. Best served next to a plate of matured cheeses. It is also suitable for duck breast or Italian sausages.
Wine-making and maturation
Matured 14 months in oak barrels
The grapes are picked manually, and then carefully selected on the sorting tables. The maceration of grapes takes between 3 and 5 days at a controlled temperature of 14° C. The alcoholic fermentation (100% by the addition of selected yeast) is controlled at 26-28° C for another 6-8 days, followed by hot maceration (thermomaceration) between 12 and 15 days. Aging was done for about 14 months in French oak barrels at the second and third use.