Vintage: Manual
Temperature: 25 - 27 ºC I 55-59 ºF
Malolactic Fermentation: 70% en barrica; 30% en huevo de concreto
Pump-overs: Yes
Aging: 70% second and third wine barrels for 8 months; 30% in concrete eggs for 8 months.
Yield: 10 Ton/há

Alcohol: 13 % vol.
Total Acidity: 3,8 g/L (H2SO4)
Residual Sugar: 3,03 g/L
Ph: 3,51

Color: deep carmine red.
Nose: fresh, fruity and perfumed with aromas reminiscent of pomegranate and wild berries such as raspberry, murta and calafate; somewhat herbaceous with aromas of rose petals and rosehip.
Mouth: silky and delicate, with soft and elegant tannins. The ending is pleasant.

A highly gastronomic and very versatile wine that is ideal with Mediterranean cuisine in general. Due to the presence of some tannins, served at a temperature close to 17°C, it pairs very well with somewhat fatty meats such as turkey, pork or suckling lamb and even game meats such as ostrich and deer. It is also recommended to try it at a lower temperature, close to 14° and accompany it with charcuterie and medium intensity cheeses, or seafood such as fatty fish and braised octopus.

Up to 10 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.