" Deep violet red. In expressive nose, intense in red and black fruits mature. Good body, balanced structure with firm and mature tannins giving it a
smooth and complex structure with a rich and persistent end. "
Vinification: A pre-fermentative maceration is made at low temperatures to extract more color and aroma, then the must is fermented in stainless steel ponds at controlled temperature between 24-26 °C. 100% of this wine was left to rest for 12 months in French oak barrels, and then remain in bottle for 3 months.
Tasting notes: From a deep violet red color. In the nose, expressive and intense in ripe red and black fruits, especially the kind of berries such as murtilla, blueberries and cassis that blend with aromas of plum, black pepper, wet land, tobacco and chocolate. Good body, balanced structure with firm and mature tannins giving it a smooth and complex structure with a rich and persistent finish.
Pairing: Accompanies mature cheeses such as Emmental or Manchego and grilled meats.