PRODUCTION: With a controlled temperature and a prolonged maceration, an adequate extraction of polyphenolic compounds and reactions is achieved.
AGEING: 12 months in 225-litre French (50%) and American (50%) oak barrels and a minimum of 6 in the bottle.
TASTING: Bright colour, intense garnet with a slight brick hue on the edge, varietal and ageing aromas (oak and vanilla). Complex and elegant on the palate. Balanced and without edges, complex wine with an intense aftertaste and long persistence of candied fruit.
PAIRING: Recommended for red meats, game, seasoned stews and cheeses.
