Winemaking

The grapes are destemmed and gently crushed as soon as they arrive at the winery. Fermentation takes place at a controlled temperature (25º C) with prolonged maceration.

Aging

12 months in second and third year French oak barrels

Alcohol

13.5% vol.

Total acidity

6 g/l

Reducing Sugars

<4 g/l

Tasting Notes

Deep garnet color. The nose reveals minerality and aromas of plums, blackberries and spices. The palate is soft, with robust tannins and great elegance. It finishes with persistent notes of black fruit.

Pairing

Grilled and roasted meats, game dishes, sausages and cheeses.