Alcoholic Strength: 13% volume

WINE-MAKING PROCESS:
After being collected, the grapes are destemmed and squeezed. The resulting liquid is driven into small fermentation tanks provided with refrigeration systems. Maceration enzymes are then added, which allows a maximal extraction of must, colouring matter and tannins. Later the selected yeasts are also added in order to start alcoholic fermentation. Throughout this period, which lasts among 4 and 8 days, rootstock is watered several times a day. The reassembly is scheduled depending on the maturation state of the grapes. The whole fermentation process is developed at a temperature between 25 to 28 ºc.

CHECKING NOTES:
Clear aspect, ruby colour with brownish reflections, wine-like aroma, with some notes of red and vanilla-like fruits, balanced flavour, good structure, soft and fruity.  

HOW TO SERVE:
Ideal to serve with red meat and meat products, as well as big fish and strong cheese. It must be served at a temperature between 16º C and 18º C and the bottle must be opened an hour prior to drinking; if needed, pass it into a decanter in order to aerate the wine and highlight its organoleptic features.

Clear wine, garnet colour with brownish tonalities, ripe fruit aroma, right tannins showing a certain evolution.

Available in bottles of: 0.375 litre nad 0.75 litre.

2001 - Wine Masters Challange silver medal
2003 - Brussels golden medal
2003 - Russia merit medal