Deep ruby color with fragrances of mature red fruits, jam and floral notes of violet. Full body and noble tannins in the mouth with dark chocolate aftertaste.
Serving Temperature: 15 ºC
Vinification / Maturation
- Manual harvest and immediate transfer into the winery in small crates.
- Destemming and transfer to stainless steel tanks where alcoholic fermentation takes place at a controlled temperature of 18-20 ˚C and extraction for 13 days.
- Malolactic fermentation takes place in stainless steel tanks and wine percentage matures for three months in second-hand French oak barrels of 300L.