Description
Vinification: The grapes are stalked and crushed followed by inoculation with selected leavens; fermentation for at least 8 days. Malolactic fermentation at controlled temperatures between 22º-24ºC.
Intense ruby color. Intense aromas of blackberry and blueberry with discreet but well integrated floral notes. Mouth: In the mouth, it shows good structure, balance, body, and freshness. Mouth (end): Persistent
Serve with: bacalhau in the oven and roasted meats. Consume at 16-18ºC.
