Prefermentative maceration: Five days in stainless steel tanks at low temperatures.
Total fermentation time: 25 days
Fermentation temperature: 24-26 ºC I 75.2-78.8ºF
Malolactic fermentation: Yes
Ageing Process: 40% in French oak barrels for 12 months, 20% in oak Foudre for 12 months, 20% in concrete tanks for 12 months, 20% in stainless steel tanks for 12 months.
Yield: 8 a 10 ton/há
Total Acidity: 3,68 g/l (H2S04)
Residual Sugar: 3,29 g/l
Colour: Deep ruby red color with violet hues.
Nose: Intense ripe fruits such as cassis, plums, raspberries and hints of spices. Blond tobacco, cedar and dark chocolate.
Mouth: Balanced wine with soft and juicy tannins, linear structure with depth that leads to a pleasant long and fresh finish.
Serving And Food Pairing
It accompanies very well roasted red meats such as veal and lamb. Also with long-cooked game meat stews such as rabbit and wild boar. Ripe and intense cheeses such as Emmental or Gorgonzola. Chocolate dessert.
Serve between 17-18 °C I 63-64 ºF
Up to 10 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.