Winemaking Highlights
Vintage: Manual
Prefermentative maceration: Five days in stainless steel tanks at low temperatures
Total fermentation time: 20 days
Fermentation temperature: 25-28 ºC I 77-82 ºF
Malolactic fermentation: Yes
Ageing Process: Stored in French oak barrels for ten months
Yield: 7 Ton/há
Laboratory Analysis
Alcohol: 14,6 % vol.
Total Acidity: 3,71 g/L (H2SO4)
Residual Sugar: 3,44 g/L
Ph: 3,53
Tasting Notes
Color: Intense ruby red.
Nose: Fruits such as cherries, plums, black currants, and a touch of leather and smoke.
Palate: Balanced, of medium body, with round tannins and a persistent ending.
Serving And Food Pairing
Pairs well with roasted or grilled red meats, strong-tasting cheeses, cold cuts and prosciutto.
Serve at 17-18 °C I 63-64 ºF
Cellar Keeping
Up to 8 years in a fresh, ventilated and dry place.
T° Not less than 10 ºC I 50 ºF, not more than 18 ºC I 64 ºF.
MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.