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: 3,43 g/l (H2S04)
Residual Sugar: 4,38g/l
Ph: 3,65
Total Acidity: 3,43 g/l (H2S04)
Residual Sugar: 4,38g/l
Ph: 3,65
Tasting Notes
Color: Brilliant red violet.
Nose: Red fruit, dried plums and vanilla notes.
Palate: Fruity, velvety and round tannins, with a soft finish.
Nose: Red fruit, dried plums and vanilla notes.
Palate: Fruity, velvety and round tannins, with a soft finish.
Serving And Food Pairing
Perfect with fish like salmon and tuna. Turkey and chicken, roast beef and pasta with soft sauces. Brie and camembert cheese.
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.
