Red vinification is achieved with extended maceration for 15-20 days at a temperature of 26° to 28° C. After its alcoholic fermentation,
malolactic fermentation is induced with subsequent aging on fine lees
Deep ruby red with light garnet shades. Spicy wine with hints of clove and small wild red berries. Full, velvety flavour with fine, nonintrusive tannins; very persistent.
Perfect for red meats, poultry and game, it also goes nicely with charcuterie meats and aged cheese.