Sight: Dark garnet red.
Nose: Cherry jam and red bell pepper aromas combine with chocolate and coffee notes from the oak.
Mouth: Strong presence and sweet, robust tannins.
Alcoholic fermentation: 12 days of fermentation in stainless steel tanks at 25-29ºC.
Malolactic fermentation: Natural malolactic fermentation.
Maceration: Maceration before fermentation.
Winery aging: 4 months
Oak aging: 6 months
Bottle aging: 5 months
Total acidity: 5.5 g/l
Volatile acidity: 0.42 g/l
Reducing sugar: 2.61 g/l
Extract: 31.28 g/l
Free sulfur dioxide: 34 mg/l
Total sulfur dioxide: 84 mg/l
Service temperature: 61°F
Pairings: Enjoy it with lamb garnished with herbs.
Home aging: 4 years