AGEING: Fermentation at a constant temperature of 24ºC (75ºF) for 12 days in concrete tanks, followed by 12 months in American and French oak barrels.

VIEW: Intense cherry red colour of medium depth. 
BOUQUET: Powerful nose with aromas of ripe fruit, vanilla, chocolate, coffee and liquorice. 
MOUTH: In the mouth, pleasantly warm, red fruit jam and a long, unctuous finish.

FOOD PAIRING: Roast meat, grilled vegetables, cured meats, cured cheeses, pâtés, spicy dishes and chocolate.