|Best Served With|
Lamb, Pork, Poultry
Grenache, Mourvedre, Shiraz/Syrah
Manual harvest followed by a strict sorting of the grapes. Traditional vinifications are handled separately for each grape variety. Alcoholic fermentation maintained at around 26 and 28°C with two to three weeks maceration. The wine is partly aged on oak barrels from two to three wines, up to 18 months.