Nose
Intense and fruity, with notes of ripe fruit and spices.
Palate
Dry, of great quality and elegance.
Harvest
Harvest in the second half of September
Winemaking
Vinification with 3 daily pumpings over at a controlled temperature of 28°C and 3 weeks of maceration. After racking and subsequent malolactic fermentation, the wine is kept on the lees for 4-6 months. Bottling from 16 to 18 months after harvesting.
Appearance
Intense ruby red.
Food Pairing
Roasts, braised meats, white and red meats.
