Vinification: grapes are harvested in boxes by selecting the best parcels for exposure and soil type; fermentation and maceration at controlled temperature (24°-28° C) with daily pumping over and délestage; at the end of alcoholic fermentation, maceration period is continued bringing the temperature to 29° C; after the racking, wine is transferred with its fine lees into French oak barrels where malolactic fermentation will carry out and will undergo weekly batonnage for the next 6 months. It will age in wood for 6 months and 12 months in bottle
Characteristic
Colour: deep red color
Perfume: strong at the nose with hint of red fruits and leather
Taste: it is strong and the tannic concentration is evident
Food pairings: Perfect for roasted red meats, rich dishes and aged cheeses