Red vinification is achieved with extended maceration for 20-25 days at controlled temperatures of 26° to 28° C. After its alcoholic fermentation, malolactic fermentation is induced with subsequent aging on fine lees
Light red with shades of wild berries. Classy bouquet of cherry, raspberry, blueberry, prune and violet. Dry, full and delicate, pleasantly
tart on the finish.
Excellent with red meats, game and aged cheeses that are not spicy.