Vinification:
Fermentation with maceration on the skins for 15 days. Temperature controlled fermentation at 24-27°C. Innoculation with selected yeasts.
Characteristics:
Clear ruby colour with light shades of garnet. Intense and persistence aroma with notes of red fruits, sweet spices and a hint of leather. Dry on the palate, warm, lightly tannic but very harmonious.
Suggested with:
Mediterranean dishes with tomato, grilled meat and piquant cheese.
Best consumed at a temperature of:
17 - 18° C