It is a delicious wine in the mouth. Red fruits and jams stand out above its less intense, rounded tannins.
The grapes are taken to the winery, de-stemmed and put in vats for a week-long soak with skins to get a full extraction of fruit and some tannins. After this, the skins are pressed and the must finishes fermenting and after two or three rackings, it is aged for three or four months in oak barrels. Finally the wine is bottled to keep all its flavours in tact.
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...
Crystal clear with violet and bluish hints.
Very fruit forward, especially blackberries and violets. If we continue to aerate the wine in the glass during tasting, touches of dried figs and chocolate appear.
It is a delicious wine in the mouth. Red fruits and jams stand out above its less intense, rounded tannins.Tech. specs
Density = 0.9907
Alcohol Content = 12.75 % vol.
Total Acidity = 5.3 g/L
Volatile Acidity = 0.60 g/L
Free Sulphur Dioxide = 20 mg/L
Total Sulphur Dioxide = 68 mg/L
Reducing Sugars = 1.8 g/L