The fruit used to craft this enticing Attunga Mataro was picked, fermented on skins, and basket pressed to French oak hogsheads for maturation. This led to the creation of a bright red hued wine presenting light crimson hints. The scintillating nose exudes sharp and intense aromas of taint cherries, savoury meats, road tar and pepper, along with subtle French oak notes. This delightful Mataro is luscious and dense on the palate, containing flavours of cherries, red fruits, spicy salami, tar and black olives. These aromas and flavours combine with charred nuances of seasoned oak, to culminate in a persistent and captivating finale. This wonderful red wine has the potential to be cellared for at least 10 to 12 years, drinking great with grilled red meats, or wild mushrooms and thyme baked in parchment.