manual harvest, maceration at controlled temperature (26°C) for 15 days. Several pumping over and delestage for a regular fermentation.
ALCOHOL CONTENT: 13%
TOTAL ACIDITY: 5,80 gr/lt
DRY EXTRACT: 36 gr/
RESIDUAL SUGARS: 2.50 gr/lt
perfect with grilled meat, mainly pork fillet and mustard. Great with carved meat, aged cheeses and spicy food.
REFINING AND TASTING NOTES:
in stainless steel for six months. Refining in bottle for four months. Silky tannins, long and elegant. Dark and deep red with blackcurrants, blackberries and cherries