It goes well with boiled meats, stewed poultry and rabbit. Excellent with roasts, grilled meats and hard cheeses.
Excellent immediately but as a characteristic of Merlot in continuous, slow and constant evolution which allows it to easily exceed six years in the bottle.
In red, ie with prolonged maceration of the must with the skins, inside modern steel vats at a controlled temperature (26°C), to obtain a structured wine. This is followed by pressing and, firstly, the completion of the alcoholic fermentation, then the start of the malolactic one inside the wooden barrels.