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
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: 3,15 g/l (H2S04)
Residual Sugar:2,14g/l
Ph: 3,71
Total Acidity: 3,15 g/l (H2S04)
Residual Sugar:2,14g/l
Ph: 3,71
Tasting Notes
Color: Intense and deep red.
Nose: Aromas of red and black fruits, fresh red peppers, with spicy notes.
Palate: Fruity, well structured with round and powerful tannins and lingering finish.
Nose: Aromas of red and black fruits, fresh red peppers, with spicy notes.
Palate: Fruity, well structured with round and powerful tannins and lingering finish.
Serving And Food Pairing
Perfect with beef, pork and game meats, pasta with spicy sauces and cold meat like salami and prosciutto.
Serve at 13-16 °C I 55-61 ºF
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.
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.
