Tasting note
Highly aromatic and complex with notes of sweet crushed blackberry, truffle, earth and smoke.
Vinification
The grapes are destemmed and the whole berries (no crushing involved) are gently placed in tank, undergoing cold maceration for seven days. Alcoholic fermentation is spontaneous, once finished the wine was left in contact with the skins for 20 days before being racked into 5,000 lts Foudres where it was aged for two years.
Food Match
Red meats, such as wild boar and venison, game.