Enticing scents of blackberry and cherry open up with overtones of spices and floral notes.
Dry and enveloping on the palate, marked by fruit notes. The tannin is soft and elegant. The finish is long and harmonious, confirming the great structure.
TRAINING SYSTEM: Espalier with Guyot pruning.
HARVEST PERIOD: Around the first and second decade of September.
HARVEST METHOD: Manual.
Grapes are hand harvested in small 20 Kg
crates between late August and early September. Maceration of skins takes place at low temperatures for two days, allowing the extraction of the sweet and delicate tannins, as well as the colour. Alcoholic fermentation occurs at 26°C for around 12 days.
Pronounced ruby red, crystalline.
Ideally served with aperitifs, meat-based first and main courses, cold cuts and semi-aged cheese.