Nose

Spicy and highly complex fruit. Chocolate and sweet aromas from the aging in French oak also stand out

Palate

On the palate it presents volume, given the perfect maturity of this harvest, with moderate alcohol and balanced natural acidity. The concentration of flavors and the persistence make of this, a typical Cabernet franc of cold areas.

Harvest

Hand-harvested the first two weeks of April

Bottling

9 months in bottle

Winemaking

. Produced in concrete ovoid vessels with a short cold maceration for 24 hours. 7-day fermentation at 28-30 °C with native yeasts to preserve the influence of its terroir. Total maceration 21 days.

Aging

9 months in used oak barrels

Appearance

Deep ruby.

Food Pairing

Spicy cheese. Roasted lamb or pork. Stew