Deep ruby red with violet hues.Vinous, ample and complex. The deep hints of ripe red fruits are perfectly balanced with the pleasant scents of the oak.Full and balanced with soft and enveloping tannins. Long and pleasantly fruity aftertaste.
Grapes ferment on the skins for twelve days at a controlled temperature of less than 82ºF (28ºC) in shallow, wide steel tanks (150 hl), in order to obtain a delicate tannin and color extraction.
Serve slightly cooler than room temperature. Well-matched with veal, pork and poultry dishes, as well as duck and goose.