Sight: Deep red with violet hues and crimson glints.
Nose: Fresh red fruits like berries, strawberries and cherries combined with clove and smoke. Vanilla and toasts aromas from the oak.
Mouth: Presence and strong personality. Soft and exquisite tannins. Impetuous and pleasant ending.
Alcoholic fermentation: 7 days at 25-27ºC with selected yeats.
Malolactic fermentation: 50% barrels, 50% tanks. Natural, with battonage in barrels.
Maceration: 20 days with deestage and remontage, 10% bleeding.
Winery aging: 6 months
Oak aging: 8 months
Bottle aging: 6 months
Total acidity: 5.5 g/l
Volatile acidity: 0.48 g/l
Reducing sugar: 2.5 g/l
Extract: 31.76 g/l
Free sulfur dioxide: 33 mg/l
Total sulfur dioxide: 80 mg/l
Service temperature: 61°F
Pairings: Enjoy with Patagonia lamb and pears macerated in wine.
Home aging: 4 years