1-Vinification:

1. Cold pre-fermentation maceration for 4 to 6 days
2. Temperature-controlled alcoholic fermentation with indigenous yeasts in concrete tanks, racking and aging for 14 months in 500 L oak barrels

2- Tasting Notes:

1. Intense ruby-red color with purple highlights.
2. Ripe nose of intense red berries with a hint of spice.
3. Lively, straightforward palate unfolding ripe, spicy fruit flavors, with bitters on the finish for freshness.

3- Food Pairing:

Aperitif and tapas with artisanal charcuterie