Technical Sheet
Red wine vinification with maceration on the skins for 7 days at 25 °C. Drawing off wine by soft pressing. Malo-lactic fermentation and followed ageing in tanks for 5 months.
 | Colour: Intense red. |
|---|---|
 | The nose: Vinous with an herbaceous notes. |
 | The palate: Full bodied, soft and well balanced. |
 | Serving suggestions: Serve with red meat dishes. |
 | Temperature: 18-20 °C. |
 | Volume: 11,5% vol. |