|Residual Sugar (G/L)||2.6|
The three varieties are vinified separately in exactly the same way. The grapes are hand-picked in boxes from 18 to 20 kilograms, clusters are selected, then they are destemmed and after that the best grains are chosen. The must is cold macerated from 5 to 7 days at a temperature from 10°C to 15°C. Then it is fermented with selected yeasts in 15,000 liter stainless- steel tanks with delestages and pressings. Once fermentation is finished, the three varieties are separately stored for 12 months in French oak (90%) and American oak (10%) barrels. After completing the ageing process, the final blend is done, and the wine is stabilized, filtered and bottled. It is stored in the winery for a year before market release.
These three varieties are aged separately for 12 months in oak barrels, French (90%) and American (10%).
It is intense in the nose, with aromas redolent of sweet spices, tobacco, white pepper, blackcurrant liquor and black fruit jam with toasty notes.
It is tasty, juicy in the mouth, with long aromatic sweet tannins.
Ruby red wine with garnet shades
Ideal to pair with lamb stew, spiced chicken and pasta with bolognese sauce.