Dark red colour with shades of violet.
Green pepper and spicy characters are giving place to fruity and vanilla tones.
High acidity, typical of the grape variety, long and intense tannins and long aftertaste demand long aging in the bottle for at least a year.
Classic red vinification. Maceration for 18 days followed by malolactic fermantation in oak barrels.
Matured in French oak barrels for 6 months and 6 months matured in bottles.
Food pairing: it has a lushness that will complement shellfish, sole with light lemon butter, poultry, pork, and also shines when paired with smoked cheeses.