Winemaking:
The grapes are gently crushed and moved by gravity into temperature-regulated steel or large oak vats and fermented at 27ºC with pumping over twice a day. Indigenous yeast fermentations. Post-fermentation maceration of 21 days. Partially aged in French oak barrels.
Grape Varieties:
Petit Verdot
Tasting Notes:
Intense violet color. Intense nose, with aroma of fresh black fruits. The variety is expressed in its complexity and rusticity.
Store and serve advice:
Serve at a temperature of 16-18°C.
Food Pairing:
Enjoy with well-flavoured dishes of more elaborately prepared red or white meat. A wine that can accompany both traditional and modern cuisine.
Allergens:
Contains sulfites.