15% Other recommended grapes
Stems removal and soft-pressing. Maceration at a controlled temperature of about 25°C for 8 days.
In epoxy resin-lined cement tanks
3 and more years depending on the vintage
Intense ruby red hue, with violet highlights
Aroma of matured fruit and spices
Velvety and well-structured
Very good with first courses in general, red meats and matured cheeses.