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Pairs well with red meats such as lamb or beef. Roasted vegetables and strong flavoured veg such as onions and mushrooms pair nicely complementing the wines. Herbs and spices such as mint, rosemary and black pepper.
Cheese, especially aromatic ones like Roquefort, Blue and Camembert varietals
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After destemming, the grapes are cold macerated for five days in open
top stainless steel tanks and fermented with native yeasts. After primary
fermentation, the wine is macerated with its skin for another ten days to
achieve greater smoothness and intensity of flavors. Finally, the wine is
racked to neutral oak barrels and aged for 8 months.
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