Korem offers a full bouquet of black fruits, cedar, black currants, leather and chocolate.
Warm and full-bodied on the palate, with excellent depth of flavor and
firm tannins framing a juicy and dense texture.
Cellaring Potential :
Food Matching :
First courses with flavoursome meat-based sauces, spit-roasted suckling pig, grilled red meat,
roast lamb, myrtle-flavoured hen, Sardinian sausage, mature Sardinian pecorino cheese.
Harvested from mid-September to mid-October. To ensure fine-grained but juicy tannins and
solid structure, the must remains in contact with the skins for 10-12 days until
fermentation is completely carried over.
Korem is aged in Allier barriques for 12 months prior to bottling for extra finesse.