Vintage: Manual
Prefermentative maceration: Five days in stainless steel tanks at low temperatures
Total fermentation time: 25 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%vol.
Total Acidity: 3,23 g/l (H2S04)
Residual Sugar: 1,94 g/l
Ph: 3,56

Color: Intense ruby red.
Nose: Fruits such as cherries, plums, black currants, and a touch of leather and smoke.
Palate: Balanced, of medium body, with round tannins and a persistent ending.

Pairs well with roasted or grilled red meats, strong-tasting cheeses, cold cuts and prosciutto.
Serve at 17-18 °C I 63-64 ºF

Up to ten 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.