An aromatic combination of cigar box, spice and mint. The palate is mostly savoury with plenty of smooth tannins.
Pairs well with lamb, beef, smoked meats, firm cheeses like matured cheddar or hard cheeses like Pecorino.
Cold-soak for maximum colour extraction took place over 48 hours. Fermented between 22 and 24 degrees celsius. Small portion completed malolactic fermentation and ageing in barrels.
Final blend was aged 4 months with staves, 40% French and 60% American Oak.
