Silky smooth with well defined fruit redolent of red berries with cherry notes. Medium-bodied with soft tannins, concluding in a pleasing finish.
The grapes are picked at peak maturity in the second and third weeks of September. Fermentation takes place over 6-8 days under controlled temperatures of 30ºC in small stainless steel vats. The wine then is placed in larger oak barrels where it rests on its lees until malolactic fermentation has occurred. It is further aged in large sized receptacles to guarantee a complete refining at a temperature of 13-15 degrees Celsius.
Grilled or roasted red meats, poultry, flavorful vegetarian entrees, risottos. Also enjoyable with flavorful fish entrees, such as salmon, tuna and swordfish