Complex aroma of small red and dark berries, black cherry, plum and blood orange, notes of dried herbs and cloves.


On the palate a good structure with delicate tannins and a decisive and persistent finish.

Growing Conditions

South-east facing morainic soils with a mixed structure of slit and sand crossed by stones at 400 – 500 meters above sea level.


Cold maceration for about a week and fermentation in open wooden vats. 15-months aging in tonneaux and barrique.


3-10 years.

Food Pairing

Suckling lamb, deer saddle, aged and spicy hard cheeses.