Crushing with de-stemming. Controlled temperature with submerged cap maceration for 7-8 days at 28°-29°C, malolactic fermentation at 24°C.
Total acidity: 6.18 g/l
Alcohol content: 12.5 -13 % vol.
Intense ruby red color, with delicate hints of small red berries, violet and almond notes.
To the taste it is fruity, harmonic, full bodied, and with a typical almond aftertaste.
Pairs well with roast meats, tajarin and beans, and cheeses.
Serving temperature 16-18°C