Winemaking Highlights
Vintage: Manual
Prefermentative maceration: Seven days in stainless steel tanks at low temperatures.
Total fermentation time: 30 days
Fermentation temperature: 26-28 °C I 79-82 °F
Malolactic fermentation: Yes
Ageing Process: Stored in French oak barrels for 12 months
Yield: 5 Ton/há
Laboratory Analysis
Alcohol: 14%vol.
Total Acidity: 3,55 g/l (H2S04)
Residual Sugar: 3,49 g/l
Ph: 3,61
Tasting Notes
Color: Deep ruby-red with violet shades.
Nose: Intense and ripe fruits such as blackberries, black currants and raspberries, with notes of smoke, tobacco and leather.
Palate: A balanced wine of great body and structure, with a long, persistent and elegant ending.
Serving And Food Pairing
It goes great with roasted or grilled red meats, game such as hare or wild boar, stews and pasta with a tasty sauce, and also with ripe and intense-tasting cheeses.
Serve at 17-18 °C I 63-64 ºF
Cellar Keeping
Up to 15 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.