Ruby red color. Aromatically, refinement and elegance are evident.
Its complex aromatic richness is dominated by fresh herbs, red bell pepper and floral notes. The oak aging appears in classic form, with descriptors that remind us of spices, mainly. The palate has a smooth entry, with reactive tannins typical of the region and a long, persistent finish.
Elite Cabernet Franc
The oak aging appears in classic form, with descriptors reminiscent of spicy notes. The palate has a soft entry, with silky and friendly tannins that give us the characteristic chalky notes.
PRODUCTION AND AGING
The grapes are harvested by hand. Alcoholic fermentation is carried out at 26 – 27°C for 10 days. The movements during this period are manual and with daily tasting. Classic production, with a total maceration of 18 days (from vatting to devatting). Vinification was done in small concrete vessels. The vat foot used is a mix of yeasts (Torulaspora, Kluyveromyces and Saccharomyces cerevicie). Malolactic fermentation is 100%. The wine obtained is 100% drop; it is not blended with press.
The wine was aged for 12 months in 3,000-liter French oak barrels without toasting. The minimum bottle storage time prior to commercialization is 4 months.
PAIRING AND SERVICE NOTES
Excellent with steak eye with rustic potatoes and chocolate mousse.
We recommend serving it at 18ºC.
