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: 3,18 g/l (H2S04)
Residual Sugar: 3.42g/l
Ph: 3,60
Total Acidity: 3,18 g/l (H2S04)
Residual Sugar: 3.42g/l
Ph: 3,60
Tasting Notes
Color: Deep and dark red.
Nose: Aromas of ripe red fruits, spices like black pepper and notes of tobacco.
Palate: Balanced and spicy, with velvety tannins and a soft, fruity ending.
Nose: Aromas of ripe red fruits, spices like black pepper and notes of tobacco.
Palate: Balanced and spicy, with velvety tannins and a soft, fruity ending.
Serving And Food Pairing
It goes great with beef and lamb, tuna fish, charcuterie, bacon and blood sausages, as well as with goat and sheep’s cheese.
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.
