Colour: Intensive red with garnet reflections
Aroma: Delicate with soft fruity notes
Taste: Dry, smooth and elegant, with strong but well balanced tannins
Pairing: Best enjoyed with red and white meat, venison and cheese
Serving temperature: 18-20°C
Vinification: Traditional peel maceration at a controlled
temperature: of 26-28°C for 12 days
Ageing: 24 months in oak barrels and then 6 months in the bottle.