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

A rich, ripe red wine with smooth black fruit 
flavours. On the palate, soft tannins and fresh fruit

SUGGESTIONS

Serve this wine with grilled or roasted red meat as 
well as with spicy tomato - based pasta dishes.

DRINKING TEMPERATURE

15ºC-17°C.