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Made from a selection of Merlot and Cabernet Sauvignon grapes, vinified after a drying period.
Density of the plant
Yield per Hectare
First week of October, by hand, laying
the grapes in small boxes of 4 kg.
Grapes are pressed and left on the skins for fermentation, for 16-18 days. The process temperature is 26°C.
At the end of the fermentation the wine is aged in oak barrels for 18 months. It refines in the bottle for at least 6 months.
Deep ruby red colour.
Intense, of ageing aromas such as roasting along with red fruit aromas, typical of cherry and raspberry spirit.
It is recommended with red meats and matured cheeses, but it is also particularly good on its own.
16-18°C. Uncork the bottle some time before serving.
It is a full bodied wine, with rich fruity sensations that confirm the notes of the aroma, and with a particular persistent flavour.
ml. 750, 1500, 3000