Winemaking Highlights
Maceration: Stainless steel tanks
Fermentation time: 8 days
Fermentation temperature: 25-28 ºC I 77-82 ºF
Malolactic fermentation: Yes
Ageing Process: Aged in French and American oak barrels for four months
Yield: 18 Ton/há
Laboratory Analysis
Alcohol: 13,5%vol.
Total Acidity: 3,01 g/l (H2S04)
Residual Sugar: 1,59g/l
Ph: 3,75
Tasting Notes
Color: Deep red ruby with dark purple hues.
Nose: Aromas of red fruits like raspberries and plums with a hint of spices.
Palate: Fruity, with soft, juicy tannins and a pleasant finish.
Serving And Food Pairing
Perfect with red meat and game cold meat, sausages, strong and mature cheeses.
Serve at 13-16 °C I 55-61 ºF.
Cellar Keeping
Up to five years in a fresh, ventilated and dry place. Tº
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.