Description
Vinification: Vintage in a box of 22 kgs. Destemming and crushing, 12 hours of pre-fermentation pre-fermentation at 34º to maximize the work of the enzymes; use of selected yeasts; alcoholic fermentation with temperature control (22-24ºC), slight remailings with the use of delta gee. Stage in oak barrels New and used for 12 months.
Color red garnet. A very intense and complex aroma, ripe fruit and notes of vanilla from the barrel stage. Mouth: Very elegant and structured. Persistent where the notes of ripe fruit return
Serve with: Mediterranean cuisine, pasta, soft cheeses. Serve at 16-18ºC
