immediate soft pressing of the harvested grapes. Fermentation in steel tanks at controlled tem- perature and maceration on the skins for approximately 20 days with frequent repassing of the must. Maturation in tonneau for approximately 12 months. Refining in bottle for at least 6 months.
ruby red, very concentrated. On the nose it bestows intriguing and intense scents of spices, alternated by warm tones of fruits of forest jam. Of excellent structure and complexity, round, it is balanced and finely astringent. Long and complex finish recall- ing fruit and spices. With red meat, roasted or stewed. Service temperature around 18-19°C, open 1 hour before serving.