A wine named after the noble ebony used to make sophisticated musical instruments.
Terroir, production method and ripening: The grapes are selected from the farm's oldest, 60-year-old bush vines at an altitude of 750 meters. The grapes are sorted and the stems are separated from the bunches before fermentation. The wine takes about 10 days to ferment at 27-28°C in steel tanks. Malolactic fermentation also takes place in steel tanks before the wine is put into French oak barrels, where the wine matures for 13 months.
Use: Strong and dark meat dishes and matured cow's milk cheeses.
Description: Dark-toned and complex aroma with both dark and red fruit and oak spiciness. The taste is dry and strong, and you can distinguish dried flowers and lightly roasted flavors. Ripe tannins carry the wine for a long time.