Matured in French oak, this wine has a surprisingly fresh mid-palate. Fermentation takes place on the skins for about seven days, after which it gets an extended maceration period of about one week. The wine then gets pressed into a combination of 70% new and 30% second-fill 300-litre French oak barrels. After malolactic fermentation, the wine gets racked and is then returned to the barrels for a total of 18 months before bottling.
Any venison or game dish with a berry sauce as well as spicy dishes.