PRODUCTION AND AGING
The grapes are harvested by hand.
Alcoholic fermentation is carried out at 26-27°C for 10 days, 100% malolactic.
The movements during this period are manual and with daily tasting. Classically made, with a total of 24 days of maceration and vinification in small concrete vats.
The wine was aged for 15 months in 2,000-liter barrels of un-toasted French oak (70%) and 225-liter French barrels of second use (30%).
After the blend was made, it remained in the barrel for 3 months and was then bottled. The minimum bottle storage time prior to commercialization is 12 months.
PAIRING AND SERVICE NOTES
Excellent with flame-grilled beef ribs, grilled vegetables and chocolate and orange marquise. We recommend decanting 40 minutes before serving and serving at 18ºC.