Blend 50% Tannat - 50% Malbec
The vinification of each grape was made separately, following the oenologic maturity of each variety. Cold maceration during 12 hours.
The must was fermented under controlled temperature between 64 and 72 °F, with selected yeasts.
After fermentation, the must remained in contact with its pomace during 14 days. Malolactic fermentation took place in stainless steel tanks, after which the blend is assembled so as to concentrate its fruity aromas and flavor, and its structure.
Aged in oak barrels during 10 months.
Color: ripe cherry red, with a yet violet rim which ensures aging potential.
Aroma: Complex, with a smoked attack revealing the aging in oak, developing afterwards toward very expressive notes of raspberries and red fruit.
Mouth: dry, very balanced, with important structure filling the mouth, very silky passage with a long finish repeating the red fruits already found in the aroma.
An excellent wine of a broad gastronomic use in its serving temperature of 64 °F. Suitable for read meats, greasy fish such as salmon, pasta, stews and assorted cheese, including blue cheese and either intense cheese Parmesan style or soft ones like Mozzarella, Colonia (local eyed Cheddar) and Danbo.