Technical Sheet
Red wine vinification with maceration on the skins for 7 days at 25°C. Drawing off wine by soft pressing. Malo-lactic fermentation and followed ageing in tanks for 5 months.
 | Colour: Deep black colour. |
|---|---|
 | The nose: Bouquet that resembles a touch of soft chocolate, dark plum with hints of herbs. |
 | The palate: Full bodied with fine tannins. |
 | Serving suggestions: First courses with decisive flavours, roast and grilled meat. |
 | Temperature: 16-18 °C |
 | Volume: 12% vol. |