Preparation: In cement and stainless steel tanks with soft traces and low temperature. It makes malolactic fermentation in cement tanks, a 5,000-liter wooden tub and used 500-liter barrels.
Aging: 5 months in cement tank, 5,000-liter wooden tub, and used 500-liter barrels.
Bottling: At the beginning of spring. Before bottling, 10% of wine from the previous harvest is added, which has remained in oak barrels for a year.
Tasting notes: Intense violet border cherry. Fragrant and youthful, with aromas of violet and wild red berries on a toasted background with hints of strawberry caramel and red licorice. In the mouth, it continues to send the primary and fruity character with abundant memories of berries and maceration. This direct and fresh red has enough thrust to accompany vegetable stews or cheer up any barbecue.
No customer reviews for the moment.