Swiss Red Wines

Country: Switzerland
Region: Ticino
Vinification: Vinification takes place using the traditional method on the skins for around two weeks. After malolactic fermentation, the wine is transferred to French oak barriques for 16 months.
Culinary recommendation: Strong meat dishes such as beef, lamb or game, grilled vegetables and mature and spicy cheeses.
Aroma & flavor: Notes of black berries such as currants and blackberries, but also roasted aromas such as liquorice and dark chocolate. On the palate with a full and powerful attack. Fruity, soft and elegant, excellently structured with ripe, well-integrated tannins. An excellent balance accompanies the long, persistent finish.

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