Vintage: Manual
Prefermentative maceration: Five days in stainless steel tanks at low temperatures
Total fermentation time: 20 days
Fermentation temperature: 25-28 ºC I 77-82 ºF
Malolactic fermentation: Yes
Ageing Process: Stored in French oak barrels for ten months
Yield: 7 Ton/há

Alcohol: 14,4 % vol.
Total Acidity: 3,72 g/L (H2SO4)
Residual Sugar: 4,48 g/L
Ph: 3,64

Color: Deep red with violet hues.
Nose: Intense blackberries, ripe plums, black chocolate and spicy notes.
Palate: Great volume and structure, with round tannins, good acidity and a long and persistent ending.

It goes great with beef cuts such as loin, fillet and skirt steak. Also with spicy food and strong yellow cheeses. Serve at 17-18 °C I 63-64 ºF

Up to 8 years in a fresh, ventilated and dry place.
T° Not less than 10 ºC I 50 ºF, not more than 18 ºC I 64 ºF.
MUST NOT BE EXPOSED TO ABRUPT CHANGE OF Tº AND STRONG LIGHT.