Deep, dark, purplish-red in color with intense ripe red fruit aromas such raspberry and blackberry with hints of violet perfectly blended with sweet vanilla, smoke, and coffee notes. Medium-bodied, with soft tannins, nice balance, and a pleasing finish.
Harvest usually takes place in mid-April at 23–24° brix with yields of 12 to 15 tons per hectare.
Upon reaching the cellar, the grapes are cold macerated for 24–48 hours at 11ºC (52ºF). Fermentation takes place under controlled temperatures below 28°C (82ºF), with 3–4 daily pumpovers to ensure good color and fresh fruit flavors. The must is racked off its skins part-way through the process to avoid excessive phenolic extraction, and fermentation continues with clean must. The entire process is aimed at producing wines with plenty of fruit intensity and a soft mouthfeel.
Perfect with beef fillet with tomato-based sauce, rich and spicy dishes, veal, lamb, and roast duck. Best served at 15º–17°C (59º–63ºF)