The grapes were destemmed and subsequently macerated at a controlled temperature for 21 days with the skins. The must fermented between 26 and 28ºC with light pump-overs and underwent malolactic fermentation in new French oak barrels. It was aged in new French oak barrels for 18 months. Racking every 4 months.
Tasting note
Cherry color with garnet trim. Aromas of ripe fruit, spicy, creamy oak, toasted. Powerful, tasty, fruity, with ripe tannins.
Pairing
Meats
Price
64.9€
Store
49.9€
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