A striking garnet color succeeds with notes of dense violets, black fruits, mint and spice. In the mouth is soft, cool, shows structure and balance. A marked elegance prolongs the pleasure of your tasting.
Enology
Winemaking: The grapes of the different varieties are harvested according to their maturation state and vinified separately. With partial destemming, the fermentation takes place in lagares with footstep and in wooden vats of 10 000 liters with traditional reassembly. After fermentation the wine is transported to new barrels of French oak and to some large barrels of Portuguese oak, Macacauba and mahogany where malolactic fermentation occurred. Soil: clayey-Sandy Mediterranean soils; Low-average quality. Phase: The wooden stage is 12 months, followed by a maturation in a bottle of 12 months before the launch to the market
Gastronomy
At a temperature of 16-18 º C to accompany a timbale, lasagna, moussaka or stew.