TECHNICAL PROFILE
Vinification: the fermentation is traditional: medium-long (15 days) in stainless steel vats with a floating cap at a
controlled temperature (30-31° C). The must then stays in contact with the skins for further 15 days to optimize the
extraction of the polyphenolic substances.
Ageing: one year in barriques from Allier and two year in oak casks still from Allier (2000 lt). After a soft clarification,
the wine is bottled for a further period of maturation in the bottle, the lenght depends from the characteristics of the
vintages, but never less than 12 months
TASTING NOTES
The colour is garnet-red with ruby highlights that take on a slightly garnet highlights. It has a clear-cut, intense nose
with overtones of vanilla, spices, withered roses and underbrush. The taste is dry, but soft, full-bodied, velvety and
well-balanced, and is very long-lasting
PAIRINGS
Ideal with rich red meats, varying according to the wine and vintage, and medium and mature cheeses, they are also
perfect after-dinner wines.
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