Food Matching: This wine would be best served with roast meats, BBQ’s, and casseroles.
Cellaring: Great now, or continue to cellar until 2020.
Winemaking: Sourced from 18 years old vines planted on limestone and sandy gravel, located on the northern slopes of the Pyrenees ranges at 300 metres. The grapes were delivered to the cellar early in the morning, under cool conditions. After a gentle crushing and de-stemming, the fruit was given a cold maceration treatment to maximise aromatic extraction. The must was warmed to 25°C and inoculated with selected yeast cultures. Fermentation was carried out for a period of 18 days in open vats, and then wine was drained and pressed into American oak barrels. After twenty months, the wine was blended and prepared for bottling.