After selective harvesting and separation of the berries from the stalks, the grapes are crushed in standard containers and fermented into wine for about 4 weeks. During this time, the grapes are gently hand-mixed daily to obtain the ideal aroma extraction.
The aroma is characterized by black currant, light green pepper, and various herbs. Very dense and powerful on the palate with a very good tannin structure.
A perfect pairing with roasted meat or barbecue to complement its flavor profile.