Very deep crimson with ample purple reflections. Extremely intense, persistent bouquet showing elegant nuances of violets, red berries, cherry and toasted vanilla as well as balsamic, leather and mineral notes and hints of chocolate, black pepper and cinnamon. This exquisite range of aromas is confirmed on the full, rich palate laced with velvety tannins and long, lingering finish.
The wine is fermented in stainless steel tanks at 77 °F (25 °C), followed by maceration on the skins for 15-20 days and malolactic fermentation for 7 days. Once the wine is blended, it aged 14 months in barrique – principally Allier oak. 70% of the barrique are new. Supremus ages 6 months in bottle before release.