ruby red with a slight reflection of bordeaux. Scent: A hint of Violets. Taste: Dry, delicate full bodied, smooth, with a slight hint of tannic
Traditional with fermentation in stainless steel containers for 12 to 15 days at a temperature of 28-30°C fermentation and affinity in Bay Oak casks for approximately 12 months.
Braised meats, fowl, soups, and boiled meats.