Organoleptic Analysis:Deep ruby color, unique bouquet of black forest fruits, vanilla and chocolate. Balanced velvet mouth with soft tannins and a gentle sense of sweetness in the finish. Altitude:150 – 300 m. Soil:Sandy clay. Yield:6.000 kg/ha.
Method of Production:Classic vinification process for red wines in controlled temperatures. Aging in French oak barrels for 12 months. To Accompany: Grilled meat, Mediterranean cuisine.
Served: At 16 – 18° C.