Vinification: Fermentation at a controlled temperature (26°- 28° C) for 10 days. Three presses in 24 hours. Soft press and transfer of the must into stainless steel tanks. First decantation at low temperature (17° C) for 8 days.

Alcohol Content: 12,5% - 13,5%

Colour: Light Ruby Red

Bouquet: Fragrant, very spicy, with hints of fruits of the forest

Combination: Semi-mature and mature cheese, appetizers and cold pork meat. Also recommended with fish (at a serving temperature of 12°- 13° C)