Vinification in tanks with temperature controlled at 25. The grapes are de-stemmed and crushed directly to the barrels, five days of cold maceration; alcoholic fermentation begins at 12ºC and ends at 32, malolactic fermentation in French oak. Prolonged maceration.
Colour: Intense ruby colour. Aroma: Ripe red fruits aroma, well involved by nuances of vanilla. Palate: In the mouth is Intense with fleshy tannins and a long and persistent finish.
Food Matches: Roast lamb, grilled or barbecued pork, pasta, cheese and pizza