Temperature-controlled fermentation and resting in stainless steel tanks during 20 days at 26-28ºC. Aging during 14 months with french oak barrels.
On the nose
Fine aroma of ripe black fruits with toasted notes from oak.
On the palate
Balanced, meaty and ripe. Candied black fruits with hints of licorice and mineral notes. Ripe and integrated tannins. Pleasant and persistent aftertaste.
Pairing
White and red meat, lamb, hunting, poultry, rice and curated cheese.