Smoky, black fruits, cedar, clove, cocoa, spices, very aromatic
Temperature Of Serving
62 to 66 ºF (17 to 19 °C)
In Mouth
Medium bodied, fresh, soft and round tannins.
Color
Bright, deep purple red
WINEMAKING
Manual and selective harvest
Cold macerations in stainless steel
tanks in pre and post fermentation.
Fermentation at controlled
temperature
12 months of aging in French and
American oak barrels
Minimum 6 months of bottle storage
before dispatch
PAIRING
It goes well with pasta, red and white
meats. (I like it with a flank steak, Erica)
GRAPE
Cabernet sauvignon, Syrah, Carmenere and Petit Verdot
ORIGEN DENOMINATION
It goes well with pasta, red and white
meats. (I like it with a flank steak, Erica)