|Análisis físico químico|
|Acidez Total||5.33 g/l|
|Azúcar residual||3,13 g/l|
Climate: mild temperature
Soil: Alluvial origin, river beds, stony, clayish and sandy.
Vinification process: Destemmed and soft crush. Protected against oxidation.
Winemaking: at a controlled temperature of 25°C.
Pressing: After the alcoholic fermentation, its maceration lies according to taste.
Color: dark ruby red with violet highlights. With slow and numerous legs.
Aromas: Intense nose of cassis and blackberry, with dark chocolate, smoked notes and a touch of cilantro, jasmine and mustard seeds.
Palate: Attractive soft mouth, half full palate, with voluminous balance and pleasant tannins. With a long finish and a good bitterness.
A wine that combines with elaborated dishes and spicy sauces; casserole, stew, pork or chicken and ripe chesses
Serve at 16-18°C (60-68°F).