Picked the grapes with a good time of maturity, dominated the sweet and fruit flavors. Macerate the skins during alcoholic fermentation and practice continuous pumping to extract color and tannins. Fermented at below 25o C temperature controlled not to extract soon descubamos greenery. Cmalolactica fermentation in steel barrels for partial step to respect its fruity character.
A sight: middle layer of color with violet hues, clean.
Nose: red fruits like raspberry on mineral and toasted light background.
Flavour: average, friendly and fruity Structure.
Ideal with red meat grilled and well spiced.
Temperature of 15-16o C service
Ph – 3,65 Total acidity – 5,2 gr/ l in tartaric Acidity
Alcoholic degree – 13, 0 % Sweeten residual - < 2 gr/l