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: 3,20 g/l (H2S04)
Residual Sugar: 3,39g/l
Ph: 3,62
Total Acidity: 3,20 g/l (H2S04)
Residual Sugar: 3,39g/l
Ph: 3,62
Tasting Notes
Color: Deep dark red.
Nose: Aromas of black and red ripe fruit, spices and notes to tobacco.
Palate: Balanced, spicy, with velvety tannins and a smooth, fruity finish.
Nose: Aromas of black and red ripe fruit, spices and notes to tobacco.
Palate: Balanced, spicy, with velvety tannins and a smooth, fruity finish.
Serving And Food Pairing
Perfect with beef or lamb; fish such as tuna and cold meat like bacon and blood sausage. Goat and sheep cheese.
Serve at 13-18 °C I 55-64 ºF.
Serve at 13-18 °C I 55-64 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.
