Attractive deep red colour. Nose of ripe fruit, slightly spicy, fine. Full on the palate, fruity, with well-integrated tannins.

Winemaking starts with destemming and crushing of the grapes. Alcoholic fermentation is at controlled temperature with selected yeasts and maceration of the skins. To obtain a wine for ageing, rich in tannins, this takes 3 to 4 weeks. Serve at between 16 and 18°C with red meat or a cheese platter.