Vintage: Manual
Prefermentative maceration: Five days in stainless steel tanks at low temperatures
Total fermentation time: 25 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

Alcohol: 14%vol.
Total Acidity: 3,11 g/l (H2S04)
Residual Sugar: 3,39g/l
Ph: 3,65

Color: Deep red with violet hues.
Nose: Intense aromas of violets, red fruits and plums, with notes of black pepper.
Palate: Great structure, soft and ripe tannins, with a long and persistent ending.

It goes great with beef and lamb, salmon and tuna fish, bacon and blood sausages, as well as with goat or sheep’s cheese.
Serve at 17-18 °C I 63-64 ºF

Up to ten 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.