Deep, dark red color with purple reflection. Slightly spicy nose with lots of dark fruits such as blackcurrants, blackberries and black plums. Notes of violets, licorice and Provencal herbs. Nice and full and juicy in the mouth with fine tannins. Its ripe character continues in the pleasant and long final.

Lamb in a stew, but also grilled or baked lamb, matured sirloin steak, fine game dishes and beef stew.

climate

Hot, dry summers that require drip irrigation. In the afternoon and at night, the vineyards are cooled by a southern sea breeze and the height of the vineyards. Winters can be cold with more precipitation than summer.

soil

Poor sandy soils with slate, quartz and clay at 350-400m altitude.

vinification

The grapes are harvested in April. Fermentation in open vats, after which the wine rests in stainless steel at a cool temperature. Later, part of the wine is transferred into larger wooden barrels (French/Hungarian). The wine is bottled about 10 months after the harvest.