C H A R A C T E R I S T I C S:
Its intense scent recalls red mature fruits and spices and is the preamble to a warm, dry and rightly tannic taste.
P A I R I N G:
Perfect with first courses, with cut and grilled meat, game and dishes of regional cuisine.
W I N E M A K I N G:
Maceration in contact with the skins for 12-14 days; fermentation at controlled
temperature of 25°-28° C.