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 oak barrels for six months
Yield: 13 Ton/há
Fermentation time: 8 days
Fermentation temperature: 25-28 ºC I 77-82 ºF
Malolactic fermentation: Yes
Ageing Process: Aged in French oak barrels for six months
Yield: 13 Ton/há
Laboratory Analysis
Alcohol: 13,5%vol.
Total Acidity: 3,31 g/l (H2S04)
Residual Sugar: 1,87g/l
Ph: 3,50
Total Acidity: 3,31 g/l (H2S04)
Residual Sugar: 1,87g/l
Ph: 3,50
Tasting Notes
Color: Intense and deep red.
Nose: Aromas of ripe red and black fruits, with notes of black pepper and chocolate.
Palate: Fruity, well structured, with round and powerful tannins and a persistent ending.
Nose: Aromas of ripe red and black fruits, with notes of black pepper and chocolate.
Palate: Fruity, well structured, with round and powerful tannins and a persistent ending.
Serving And Food Pairing
It goes great with beef, pork and game, pasta with a spicy sauce and charcuterie such as salami or raw ham.
Serve at 15-18 °C I 59-64 ºF.
Serve at 15-18 °C I 59-64 ºF.
Cellar Keeping
Up to five 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. M
MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.
T° Not less than 10 ºC I 50 ºF, not more than 18 ºC I 64 ºF. M
MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.
