TECHNICAL PROFILE
Vinification: the fermentation takes place in stainless steel tanks. The malolactic fermentation takes place immediately
after 7-8 days in contact with the skins at a temperature of 28-30 degrees.
Ageing: at the end of the wine making process, the wine is transferred into casks for ageing (around 12 months), after
then it is bottled.
TASTING NOTES
Deep ruby-red when young, tending to garnet with the time, it has an intense, characteristically flowery and fruity
bouquet, with a full persistent taste which is nicely dry and velvety. Very enjoyable one-two years after the harvest, its
character and personality rounds off by further ageing in the bottle.
PAIRINGS
This wine deserves to be served with big dishes. Excellent with rich, flavoursome first courses, meat and cheese
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