Purplish-ruby-red in color with intense fresh fruit aromas of blackberries and plums, and light notes of toast meld with sweet vanilla .Medium-bodied, with soft tannins and a pleasing finish.
Harvest usually takes place in late March at 23–24° brix with yields of 12 to 15 tons per hectare.
Upon reaching the cellar, the grapes cold macerated for 24–48 hours at 11ºC (52ºF). Fermentation takes place under controlled temperatures below 28°C (82ºF), with 3 daily pumpovers to ensure good color and fresh fruit flavors. The must is racked off its skins part-way through the process and continues fermenting with clean must. The entire process is aimed at producing wines with plenty of fruit intensity and a soft mouthfeel.
Beef, lamb, pork, duck, cheeses, pizza, and pastasBest served at 16º–18°C ( 61º–64ºF)