Description

Winemaking

From hand-picked grapes, fermented with selected yeasts at a temperature of 28°C in stainless steel vats, with foot treading for 4 days. After malolactic fermentation, aged for 8 months in American and French oak barrels.

Tasting

Ruby colour, it is a wine with aromas of black fruits and nuts, spices, coffee and some chocolate. In the mouth it confirms the aroma on the nose, it is balanced, soft, with round tannins and a lingering finish and aftertaste.