16 months in French oak.

Beef, pork, lamb and game birds.

Hand-harvested

A red Cabernet Sauvignon with ruby hues, a dark end and aromas of spices, currants and roasted red peppers. The palate is harmonious, with notes of black fruits, graphite and a chalky sensation, a hint of tobacco due to the time it spent in French oak and large tannins. Elegant, with a long, persistent finish.

Carefully selected clusters. Cold maceration for three days and fermentation in concrete eggs. Extended maceration for 30 days.