VINIFICATION: In red with maceration of the skins in protocol
FERMENTATION: In temperature-controlled steel
AGING: In tonneau and French oak barrique
ORGANOLEPTIC CHARACTERISTICS: Ruby red color, clear and consistent; intense and complex aromas of red fruits, spicy hints of black pepper and cloves; dry taste, good alcohol content and balanced tannins, soft and persistent, with good structure.
SERVICE TEMPERATURE: 18° C.
SERVING SUGGESTIONS: First courses in structured red sauce based on carbohydrates, red meats, semi-mature cheeses not spicy.