Intense garnet red. The nose is distinguished by notes of maraschino cherry that open up into a crescendo of currants, cocoa and violet accompanied by a final touch of tar (a warm, ethereal, intense note). Rich and persistent flavor with soft tannins, hints of leather, licorice, and pepper, harmonized with notes of dried violet and ripe plum.

Wild game, red meat, elaborate main courses and flavorful cheese.

Maceration on the skins in temperature-controlled automatic steel fermenters, with repeated pumping-overs and aeration until the complete conversion of sugars to alcohol. Racking and aging in contact with fine lees follow to facilitate malolactic fermentation.