Winemaking: The harvesting takes place at optimal maturity of plots selected at our partners' wine growers, under Calvet winemakers' control. Destemming, long and gentle macerations at a moderated temperature (26
28°C) in order to preserve the roundness and the fruit. Then pump
overs actions are carried out to extract the tannins necessary to the ageing.
Organoleptic characteristics: A lovely ruby colour. A complex nose of red berry fruits (raspberry, black cherry and blackcurrant), spicy aromas (cinnamon, liquorice, clove) and smoked notes (cocoa, caramel).
The wine is round, full
bodied with silky tannins and well balanced. Its finish is long and fruity with notes of gingerbread, caramel and black pepper.
How to appreciate: 16
18 °C
Food Pairings: Red meats, whether grilled or with its sauce, as well as with game and soft cheeses. This wine develops its wonderful aromas even further with 2 hours of decanting before drinking.
