Deep dark purple, almost black, in color, with aromas of fresh ripe fruit such as blackberry and blackcurrant a notes of spice, tobacco, and vanilla. This is a medium-bodied, velvety-smooth wine with a pleasing finish. A different wine that amazes the consumer with its first impression.Perfect with spicy foods such as Mexican and Thai, as well as with pork, duck, game meets or cheeses. Best served at 15º–17°C (59º–63ºF)Harvest usually takes place in late April at 23–25° brix with yields of 12 to 15 tons per hectare.Upon reaching the cellar, the grapes are cold macerated for 24 hours at 11°C (52ºF). Fermentation takes place in stainless steel tanks under controlled temperatures below 28°C (82ºF), with 3–4 daily pumpovers to ensure good color and fresh fruit flavors. The juice is racked off its skins part-way through the process, and fermentation continues with clean must. The entire process is aimed at producing wines with plenty of fruit intensity and a soft mouthfeel.
It has a dark violet color. Nose expressive and intense, full of black fruits and spices, where blackberries, plums and black pepper stand out, which combine perfectly with subtle notes of vanilla, coffee and chocolate that come from their barrel.
In the mouth is a round wine, with good concentration and volume, mature fruit, soft tannins, rich acidity and persistent end. Ideal to accompany with rissoto, lean meats in the oven, game birds and mature cheeses. Preferably at 17 ° C. It can be drunk immediately or be stored for 3 to 5 years.