The grapes were picked by hand the 2nd week of April and then taken to the winery where they were destemmed and placed in stainless steel tanks for a cold maceration of 4 to 5 days. The alcoholic fermentation took place between 25ºC and 26ºC during 8 to 12 days using soft extraction. Once completed, the wine underwent a post-fermentative maceration of one or two weeks. It was then placed in French oak barrels for aging, where it also made the malolactic fermentation.

Tasting Notes

The wine shows a purple-red color with bluish shadings.  Highly complex on the nose, it stands out for its ripe black fruits, spicy notes and soft touches of bitter chocolate. It feels concentrated on the palate, with sweet and round tannins, a balanced acidity tension and a touch of chocolate in its ending, which comes from its aging process in French oak barrels.
 

Food Pairing

This wine is especially pleasant when paired with thick ribs,risotto or spicy food.