Vinification: For this wine, the grapes harvest occurred all along the month of September, when the red grapes reach generally their best maturation point in the region. When the grapes were unloaded in the vinification center, they were immediately crushed. Then, this must entered into an alcoholic fermentation process in stainless steel vats under a controlled temperature of 25ºC. During the first 6 to 10 days of fermentation, the must was also in contact with the grape skins to extract colour, aromas and flavours. Afterwards, the malolactic fermentation process occurred. Finally, the wine reposed and matured its final characteristics for 6 to 12 months in stainless vats before bottling.
Tasting Notes: Ruby-coloured with purple gleams, fine, young and fruity aroma with predominance of forest fruit. Smooth, fresh flavour confirming the forest fruit, which persists on the palate.
How to serve: Should be served young (2-3 years) and at room temperature (16-18ºC). A nice accompanment for meat and cheese.