Grapes from our vineyard collected manually at optimal ripeness in cases of 40 lb.
Destemming and crushing, cold maceration during 24 hours. Subsequent inocculation of selected yeasts, alcoholic fermentation for seven days at controlled temperature (25 to 28 °C / 77-82 °F), soft final pressing.
With this process we obtain a young wine, aromatic, with soft and silky tannins, easy to drink.
Alcohol: 13% in volume
Acidity: 3.4 gr/l
Sugar: 2.0 gr/l
Color: Intense ruby red
Aroma: very aromatic to red fruit and cassis.
Mouth: good structure with round tannins, red and black fruit typical of the Tannat variety.
Suggested to match with red meat and pasta with spiced sauces.
Serving temperature: 16 to 18 °C / 61-64 °F