DESCRIPTION

PROCESS

Hand harvesting. 
Destemming.
Cold skin maceration for 2 days at 8ºC.
Addition of selected yeasts.
Fermentation at 23º - 26ºC during 15 days.
Pneumatic press.
Controlled natural malolactic fermentation.
Stabilization.
Filtration.
Bottling

DESCRIPTION

Intense red colour with violet hues. Typical flavors 
of the varietal: black fruit and peppers. Sweet well 
rounded tannins

SUGGESTIONS

Serve with red meats and semi-hard cheese such as 
Gouda,  Gruyere or Edam.

DRINKING TEMPERATURE

 15ºC-17°C