Vinification: Fermentation at 25° C with maceration until the end of the process. Three
presses in 24 hours. Soft press and transfer of the must into stainless steel tanks.
First decantation at low temperature for 8 days. First drawing off, temperature kept at 25° C.
Alcohol Content: 11,5% - 13% - Colour: Ruby Red
Bouquet: Full bodied and intense, with hints of dried fruit and violets
Combination: Barbequed red meat, roasted meat.