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Co-fermented with indigenous yeast in small open tanks with submerged cap. Fermentation finished in new American oak barrels with battonage followed by malolactic fermentation and 18 months maturation.
Colour strong red with purple core. Aroma Perfumed nose of violets, ground pepper, roast meat and tar. Palate Exotic flavors of oriental spices and wood with an undercurrent of ripe red fruits. Savory finish of cedar and vanilla.
Store and Serve Advices:
It should be served at a temperature of 16ºC to 18ºC.
This wine finely accompanies red meats, roast beef and grilled meats.
Reviews and Awards:
. 89 points in Robert Parker;
. Silver medal International Wine Challenge 2014 (2011);
. Bronze medal Decanter World Wine Awards 2014 (2011);
. Silver medal International Wine Challenge 2013 (2011);
. Silver medal International Wine Challenge 2013 (2010);
. Commended Decanter World Wine Awards 2012 (2009);
. Commended International Wine Challenge 2012 (2009).
No customer reviews for the moment.
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