Nose
Red fruit and some menthol notes, coconut, vanilla and spices added by the oak.
Palate
Mouth velvety smooth. Unctuous mouth feel but not too rich. Juicy and prolonged. Lingering aftertaste.
Harvest
Manual.
Winemaking
In stainless steel tanks. Pre fermentative cold maceration for 3 days. Fermentation with indigenous yeast. During this stage it undergoes daily pump overs and delestages. The total maceration time is between 20 and 25 days at a maximum temperature of 30º-31°. The end of maceration is determined by the tasting.
Aging
100% of the wine spent between 16 o 18 months in new French oak barrels.
Appearance
Dark red color with violet hues.
Food Pairing
Ideal to pair with roasted red meats such as rib eye or lamb.