Wine-making: Hand-harvested. Light maceration at 8ºC in pre-fermentation to enhance aromatic potential. Controlled temperature (22-24ºC) alcoholic fermentation in 15,000-liter stainless steel vats, 8-day maceration of skins with light stirring. Soft pressing and pumping over. Malolatic fermentation of 25% in new French tight-grain oak barrels with the remainder in stainless steel. Gently clarified and lightly filtered.
Ageing:9 months on its lees in French oak barrels (toasted medium-plus).
Tasting Notes: APPEARANCE: Clear, medium intensity, ruby color wine. NOSE: Clean, high intensity fresh aromas of black fruit such us blackberry, blackcurrant, also black pepper, cedar and earthy notes. PALATE: Dry and fresh, soft tannins and medium body. Black fruit flavors, mineral hints and a long finish.
Pairing: Excellent wine to combine with pasta, legumes, cold meats and grilled meats.