Sight: Intense purplish red color.
Nose: Pepper and red fruits aroma, combined with vanilla.
Mouth: Ripe tannins. Fresh and easy to drink.
Alcoholic fermentation: Concrete tanks of 100 hlTemperature: 25 to 27 C°Wild (indigenous yeast)Fermentation time: 15 days
Malolactic fermentation: In tanks with American insert staves, 100 % first use
Maceration: Temperature 8 to 9 C°Maceration time: 5 days
Winery aging: 8 months
Oak aging: 4 months
Bottle aging: 8 months
Service temperature: 61°F