Nose
The aroma is complex, with notes of violets and spices, licorice and cloves, prune, cherry, blackberry, black currant, raspberry, leather and tobacco.
Palate
On the palate it is soft and fresh, with a finish of spice, red fruits and roasting.
Growing Conditions
- Altitude: 100-150 meters a.s.l.
- Type of soil: Medium-textured soil rich in bones and
pebbles, with good mineral content.
Winemaking
It is fermented for -12 days at a temperature of 20-24°C, then macerated for 15 days at 27-28°C in steel tanks, with pumping over and delestage techniques. Subsequent malolactic fermentation, racking and addition of sulphiting agents.
Aging
In steel tanks with micro-oxygenation.
Appearance
Intense, bright, vibrant ruby red color with violet hints when young, or garnet ones after aging.
Food Pairing
Game, aged cheeses, vegetable flans and cheeses, meat rolls with sauce.