Manual harvesting. The best plots of grapes are carefully selected in the vineyard based on the altitude and the soil, followed by a second selection in the winery. Vinification of grapes is performed separately depends on the ripeness. Low-temperature fermentation (20-24 ºC) to preserve the most primitive flavour. Malolactic fermentation in contact with wood.
Look: Deep ruby with clear wine tears.
Nose: Remarkable intensity with the presence of ripe fruits as cherries, blackberries, and plums. Balsamic notes with hints of leather and liquorice.
Taste: Perfect ripeness to the fruits and viscosity of texture. Soft and smooth tannins that end in a round finish.
Ideal for grilled meat, braised beef, cured cheeses, charcuterie board.