Grape varieties: 80% Cabernet Sauvignon and 20% Merlot.
The preparation is performed by separate varieties, because they have different aging time. Having decided the optimal point, we enter the grapes to the winery. The maceration, fermentation is carried out simultaneously with the seeds and skin, at a temperature of 24-26 ° C, to obtain maximum dyestuff and tannins that give color part and provide the necessary tannins wine longevity. Before the end of fermentation, the bleeding and the We press dough to give structure and tenacity. After the fermentation, the malolactic provoke transforming malic acid into lactic wine getting more smoothly. A small clarification and put in oak barrels for 18 months. Finally make the mixture for maximum expression, a gentle filtration and finally bottling.
Alcohol content: 13%
Total acidity (sulfuric): 3.92 g / l
View: dark cherry, tile shades.
Nose: powerful, elegant, spicy notes.
Taste: elegant, soft fleshy, round tannins.
Consumption temperature 16 to 18°C.
It is advisable for red meats, game, cheeses, blue. Chocolate cakes.