Vinification Method & Ageing: Destemming, no crushing, cold soak – skin contact under controlled conditions, alcoholic fermentation at gradually increasing temperatures, maintenance of wine “sur lie” for eight months with regular stirring. Eighteen months in Allie – Bertrange oak casks medium – light toast. No treatment or filtration before bottling, and twelve months in bottles.
Tasting Characteristics: Deep ruby color with purple hints. Powerful, pungent aromas of sweet cherry, candied plum, and toasty vanillin oak. Full-bodied and deep in dark fruit flavors, with a peppery and strong oak spicy accent background. The solid tannins build through the finish but there is plenty of supporting depth of fruit here, not to mention a bright acid lift on the back that adds energy. A ‘’Vin de Garde’’ with a great future.
Harmony: Pairing harmoniously with juicy red meats, venison, barbecued or spicy cooked. Meat pies as well. Paired with aromatic-piquant cheeses assures another intriguing suggestion.
Best served at 16-18ο C.
