Residual sugar 1.49 g/L
Total acidity 6.5 g/L
Deep cherry red.
Cherries and red plums, with some delightful floral notes.
Primary red fruits with hints of cardamom and nutmeg.
Augmented by fine, velvety tannins and bright acidity.
The mouthfeel is smooth, with a plethora of layers of complexity and texture.
Naturally fermented with indigenous yeast, malolactic fermentation in stainless steel, then matured for 12 months a French oak 4500L foudre.
You can never go wrong with steak, burgers, and roast lamb but its purity pairs very well with grilled mushrooms and eggplant dishes.