Color: medium ruby red.
Aroma: the wine is characterized by a delicate bouquet of strawberries and spices and a subtle hint of vanilla.
Palate: smooth and soft texture with lots of fruit, licorice notes, soft oak and a smooth finish with sweet tannins.
The grapes are hand-picked at optimal ripeness. After gentle destemming and crushing, fermentation follows at a controlled temperature (23-28°C) in stainless steel tanks. The wine was fermented using cultured yeast strains. Skin and cap management was performed by délestage and remounting. After 12-15 days of maceration, the wine was clear and transferred to malolactic fermentation and 9-12 months of aging in 225 l oak barrels. Aging continues in stainless steel tanks prior to the bottling process, complemented by aging in bottles at optimum temperature before release.
Grilled meat, game, medium-ripened cheeses. Temperature: 18 °C.