Varieties: 80 % Petit Verdot, 20% Cabernet Sauvignon.
Technical information: 12 months in New American Oak.
Tasting notes: structured tanins, ripe black plumb with spicy notes of tabaco. Hint of caramel and toasted nuts.
Food paring: this hight body wine will par perfectly with full flavored dishes like red meat in sauce like mole or Burguignon.