Dense ruby red color with a slight garnet hue. The taste is blueberry, raspberry and a slight plant note, as well as spices and coffee at the end.
The warm soft and mineral body is nicely rounded off with ripe tannins into a long and pleasant aftertaste.
Paring with food: It goes well with beef, venison, roast duck, grilled steak and mature delicious cheeses.
From the grapes to the bottling of the wine, we gradually move from floor to floor deeper and deeper into the cellar. The length of the maceration (contact of the mash with the strawberry skins) depends on the year and the judgment of the winemaker. Alcoholic fermentation takes place in an underground wine cellar in 200 to 2000 liter barrels. It is spontaneous, without the addition of selected yeasts. Without added sulfur, the wine is on the lees until the first flow.
The wines are matured in already wrapped oak barrels of various sizes, white for at least two years, red for four to five years. We do not filter wines. Sediment that may appear in the bottle as a result is not considered a defect.