WINEMAKING PROCESS
After crushing and de-stemming, the grape macerates for 15 days and fermentation takes place at controlled temperature in stainless steel tanks with several rackings per day. After malolactic fermentation the coupage is made and then the wine is decanted and taken to American oak barrels for 12 months ageing. Finally, the wine will be filtered before being bottled and aged in the bottle for 24 months.
TASTING NOTES
Bright cherry colour with brick-red shades. Complex bouquet of dried fruit, vanilla, balsamic and liquorice. Delicate, balanced, with pleasant acidity and a persistent fruity finish.
FOOD PAIRING
Ideal with roast vegetables, wild game and lamb. Best served at 16-19ºC (61-66 ºF).
LOGISTICS
- Europallet
- Cases of 6 bottles
- Case weight: 8,40 kg
- 504 bottles/pallet
- Bottle Bar Code: 8410451011715
