VINIFICATION: After being destemmed and crushed, the must macerates with skin contact for approximately 10 days. Fermentation is carried out at 25-26° C.
AGING: Once malolactic fermentation is completed, the wine is aged in 1-year- and 2-year-old barriques for approximately 6 months.
AGING POTENTIAL: This wine is ready to drink but it will continue to evolve for 3-4 years.
NOSE: Candied fruits and spices that evolve into clean underbrush, tea, and amber notes.
PALATE: Enhanced by notes of red flowers, the aromas return on the palate transported by confident but not overbearing alcohol. The tannins and fresh acidity work in counterpoint to create a balanced, soft wine.
PAIRING: Roast veal and beef, game, lamb, and ripe aged cheeses.