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The two grape varieties are harvested in late October. After a 14-20 day maceration, they are then blended and aged in 225-liter French oak (Tronçais and Allier) barriques a 24 months, followed by at least 10 months in bottle prior to release.
Perfect with red meats, game, stews, hearty vegetarian dishes and ripe, flavorful cheeses. Serve at a cool room temperature.