Stainless steel tanks and 30% in oak for 4–6 months.
Ruby red with a violet hue. Paprika stands out on the nose along with enticing aromas of ripe red fruit. Medium bodied with a avorful mid-palate, sweet tannins, and a pleasingly fruity nish.
Vegetable gratins with white sauce or creamy cheeses. Roasted red meats with herbs and mushrooms. Serve at 16ºC /61ºF.