Terroir, method of production and maturation: 20-40 year old vines grow on soil consisting of slate. The grapes were harvested by hand in 30 kg baskets. This was followed by a few days of temperature-controlled fermentation and maceration. Fermentation was stopped by adding grape juice to the wine. Aged for 7 years in oak barrels.
Usage: As an accompaniment to chocolate, berry and nutty desserts or with cheeses.
Serving temperature: 14–18 °C
Description: The scent has dried fruits, vanilla and a hint of smoke. Full, long and ripe fruity taste.