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: 6 Ton/há
Total Acidity: 3,41 g/l (H2S04)
Residual Sugar: 2,59 g/l
Color: Dark and intense purple-red.
Nose: Intense aromas of blackberries, violets and liquorice, with notes of tobacco and leather.
Palate: Great body and structure, with silky tannins and a long and persistent ending.
Serving And Food Pairing
Goes great with game, beef and lamb. Also with charcuterie, blood sausages and strong-tasting goat and sheep's cheeses, such as Roquefort.
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.