Old vines planted between fifty and eighty years ago in the coolest areas of the region are located in many small plots having different soils. Goblet pruning aims a yield of 3.500 Kg/ha.
Selected best grapes enter the stainless steel tanks without squeezing, thru gravity run-off. A cold maceration is done to extract their potential of aromas and color. Alcoholic fermentation takes place at controlled 26ºC with short and frequent pump over the cap runs. Malolactic fermentation comes about partly in tanks and partly on its lees in new American and French oak barrels.
During fourteen months in 80% new French and 20% new American oak. This important phase in barrel will profile its aroma and structure.
Alc.by Vol: 14,5% ● pH: 3,70 ● Total acidity: 4,52 g/l ● Total SO2 : 35 mg/l ● Residual sugars 1,70 g/l ●
Very vivid garnet color of great density and depth with a clean and bright appearance. On the nose, it has varietal aromas of ripe red fruit, with a spicy and sweet background, standing out aniseed and other infusion herbs notes. Powerful and expressive entrance on the palate maintaining the balance between fruit and noble wood.
Ideal with red meat and feathered game (duck) accompanied by sauces or fruit garnish. It also pairs with white meats, ham, charcuterie, aged and blue cheese.
Kept in optimal conditions (cool and constant temperature) this wine will evolve positively in the coming years. Serve at 15º thru 17º C in a large fine wine glass.