SOIL: Terraced slopes dominated by quartz based pudding stone & clay. HARVEST: The grapes are carefully selected during the harvest Grapes are hand harvested at high maturity. VINIFICATION: Vinification take place in concrete vat. Fermentation lasts from 3 weeks at a temperature which does not exceed 32 Deg C. MATURING: In vats & large wooden casks. Colour: Deep violet. Nose: Complex & rich notes of ripe red berry fruit. Palate: Spicy aromas developing into leather scents. Serve with Tuna fish carpaccio. All meats: marinated or in sauces. Leg of lamb, braised short ribs; Large game; All cheeses.