Red fruit and some menthol notes, coconut, vanilla and spices added by the oak.
Mouth velvety smooth. Unctuous mouth feel but not too rich. Juicy and prolonged. Lingering aftertaste.
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.
100% of the wine spent between 16 o 18 months in new French oak barrels.
Dark red color with violet hues.
Ideal to pair with roasted red meats such as rib eye or lamb.