Vinification: Fermentation at 25° C with maceration until the end of the fermentation process. 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. First drawing off, the temperature is maintained at 25° C.

Alcohol Content: 11,5% - 13%

Colour: Ruby Red

Bouquet: Full bodied and intense, with hints of dried fruit and violets

Combination: Barbequed red meat, roasted meat.