VINIFICATION: fermentation with the skins for 20 days at a temperature of 28°C. Malolactic fermentation in cement tanks.
AGING: 25% of the wine is aged in French barriques, and then blended together with the rest of
75% wich has been aging in cement tanks. Then 6 months in the bottle.
TASTING NOTES: Color ruby red with violet hints. Nose is characterized by intense ripe fruit, as blackberries and black pepper. Taste is Warm and clear in the mouth with a good alcohol, dry with ripe fruit, blackberry and cherry. Tannins are attractive with just a hint of spice.
PAIRINGS: this wine can be enjoyed with meat, filled pasta like meat ravioli, structured and spicy sauces, grilled meat. Good also with seasoned cheeses.