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: 2,94 g/l (H2S04)
Residual Sugar: 2,94g/l
Ph: 3,74
Total Acidity: 2,94 g/l (H2S04)
Residual Sugar: 2,94g/l
Ph: 3,74
Tasting Notes
Color: Intense ruby red.
Nose: Red fruits such as raspberries, strawberries and sour cherries, with a light spicy touch.
Palate: Balanced, fresh, with soft tannins and a pleasant ending.
Nose: Red fruits such as raspberries, strawberries and sour cherries, with a light spicy touch.
Palate: Balanced, fresh, with soft tannins and a pleasant ending.
Serving And Food Pairing
It goes great with game, red meets, charcuterie and strong, ripe cheeses.
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.
