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The complex aromas of black fruit (black olives and blackberry) stem from the carefully controlled extraction process during vinification.
Its full, fat body on the palate gives it a remarkable elegance.
The rich, fleshy bouquet of aromas lingers on to reveal touches of roasted coffee, blackcurrant, and prunes.
Vinification and Maturing
All the grapes are hand-picked. After total destemming, the two varieties are vinified separately so as to express the full potential of each one.
After the malolactic fermentation in the vats, the two varieties are blended and part of the wine is left to age in 225-litre Bordeaux barrels for roughly 8 months.
After light fining and bottling, the wine is kept for several months before marketing.
Food and Wine Pairing
To be enjoyed at 18 °C to accompany grilled red meat and mature cheese.
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