Winemaking:
Manual harvest in 20 kg boxes. Partial destemming. Grapes are crushed with feet in open tanks for two days in cold immersion. Completion of fermentation in stainless steel vats with temperature control, followed by a long maceration. Pressed in a vertical hydraulic press.
Grape Varieties:
crack
Tasting Notes:
Vanilla and chocolate in the aroma. In the mouth berries that transform into a slight cassis flavor. Persistent and elegant with some freshness in the aftertaste.
Store and serve advice:
Storage Lying down at a temperature of 15°C. Serve at a temperature of 16°C to 18°C.
Food Pairing:
Red meat, game, wild boar and cod.
Allergens:
Contains sulfites.