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: 3,53 g/l (H2S04)
Residual Sugar: 1,94g/l
Ph: 3,40
Total Acidity: 3,53 g/l (H2S04)
Residual Sugar: 1,94g/l
Ph: 3,40
Tasting Notes
Color: Bright ruby-red.
Nose: Aromas of sour cherries, blackberries, black currants and touches of vanilla.
Palate: Balanced, with velvety tannins and a soft, elegant ending.
Nose: Aromas of sour cherries, blackberries, black currants and touches of vanilla.
Palate: Balanced, with velvety tannins and a soft, elegant ending.
Serving And Food Pairing
It goes great with salmon and tuna fish, poultry, roast beef, pasta with a soft sauce and cheeses like brie and camembert.
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.
