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: 4 Ton/há
Total Acidity: 3,55 g/l (H2S04)
Residual Sugar: 2,69 g/l
Color: Intense ruby-red with violet shades.
Nose: Aromas of plums, raspberries, strawberries and cherries, with toasted, spicy and herbal notes.
Palate: Perfectly balanced, with soft and velvety tannins and a smooth and elegant ending.
Serving And Food Pairing
It goes great with salmon and tuna fish, breaded shrimps, pasta with a soft sauce and risotto.
Serve at 17-18 °C I 63-64 ºF
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.