In the mouth this wine is very complex with some body, yet with a delicate mouth feel.
Once the grapes have been taken to the winery and have been de-stemmed, the must is sent to vats where it will soak on its skins for a few days. After this, it is fermented and the skins are pressed once the fermentation process is finalised. The wine is racked several times and then sent to oak barrels for four or five months and then bottled.
Recommended serving temperature: 18ºC
Rice mountain, Capon and Poularde, Deer, Cooked soups and stews and other, Quail and partridge, Rabbit and hare, Cured meats, Sirloin, Sirloin Steak, Stews and meat sauce, Hamburger, wild boar, Ham, Duck, Pig's trotters, Roas...
Clean, with violet and mahogany tones.
This wine is a mix of the typical aromas the grape varieties give, coupled with the aromas from the barrel-ageing. We can find raspberry or cherry as fruit aromas and vanilla and light toast from the barrel.
In the mouth this wine is very complex with some body, yet with a delicate mouth feel.Tech. specs
Density = 0.9910
Alcohol Content = 13.9 % vol.
Total Acidity = 5.5 g/L
Volatile Acidity = 0.61 g/L
Free Sulphur Dioxide = 24 mg/L
Total Sulphur Dioxide = 72 mg/L
Reducing Sugars = 2.1 g/L