Description
Vinification: Destemming and crushing; 12 hours of pre-fermentation maceration at 34ºC to take advantage of natural endogenous enzymes; inoculation with selected yeasts; fermentation for a period of at least 10 days at 22º-24ºC.
Color red garnet. Intense, soft and silky aromas of blackberry and red plum combined with vanilla notes. Mouth: Well structured, balanced and good tannins. Long and fruity finish.
Serve with: roasted meats, sausages, and stews. Consume at 16-18ºC
