Red wine matured 12 months in barrels and 20 in bottlePreparation: Stainless steel containers, at a controlled temperature of 28ºC. The alcoholic fermentation lasts 9 days.
The malolactic fermentation is achieved in underground containers.
Maturity: 12 months in French and American oak barrels. 24 months in the bottle.
Tasting notes
Appearance: Powerful Bigarreau cherry red, violet tones, well-covered and bluish ?ashes.
Aroma: vanilla and cinnamon, spices (clives), ripe fruit and currant.
Taste: Powerful from the beginning, savory, sweet and ?eshy tannins passing into toasted (coffe).
This wine is the perfect accompaniment to all kinds of red and white meat
with mushrooms, to grilled or stewed, as well as any type of rice with meat.
