System of Vinification and Production: Soft pressing of the selected grapes, fermentation in red for 12-18 days at a controlled temperature (24-28°C), storage in thermo-conditioned stainless steel tanks for 3 months, aging in oak barrels for 12 months, cold bottled in sterile line

Organoleptic Description: Intense and lively color, characteristic and attractive. The olfactory power is clear and marked, with an intense aromatic scent of red peel fruit, currants and raspberries. Slightly tannic, with an excellent sapid, long and velvety body

Conservation: Store in a cool, dry and dark place. To drink within 15-20 years of life

Serving Temperature: To be served at room temperature (18-19°C.)

Gastronomic suggestions: Wine for roasts, grilled meats, game and aged cheeses.