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Ruby red colour impenetrable with garnets. Intense and complex nose in which spicy notes of tobacco are recognizable and leather and fruity notes of berries. The taste is imposing and robust with rightly tamed tannins and a marked softness that make it very persistent.
Vinification: Harvesting of the grapes when these are slightly over-ripenened, destemming, crushing, cold pre-maceration in vats at 0°C for about 4-5 days and subsequent maceration for another 10-12 days at a temperature of 21-22°C. Alcoholic fermentation with indigenous yeasts. Racking and malolactic fermentation in steel tanks. Ageing in oak barriques for the next 12 months.
Best served with: Good with elaborate first courses, main courses of red meat and mature cheeses.