WINE MAKING: Crushing destemming is followed by alcoholic fermantation. It is left in contact with the skins in stainless steel tanks at a controlled temperature, followed by dry racking and cold decantation with transfer to oak barrels
AGING: in barrels for 12 months, followed by assemblage in stainless steel, where it stays until the bottling
Malolactic fermentation: Immedialtely after alcoholic fermentation, also malolactic fermentation is made
Characteristic
TASTING NOTES: with ruby red color that develop with age, this wine has delicate aromas of ruspberry, black pepper and licorice. It has great body
Match with: it pairs well with risottos, red meat and aged cheese
Servign temperature: Serve a temperature between 18°-20°C (64-68 °F)