20% Cabernet Sauvignon
After crushing and de-stemming, the grape macerates for 15 days and fermentation takes place under controlled temperatures in stainless steel tanks with several rackings per day. After malolactic fermentation the coupage is made and then the wine ages in oak barrels for 6 months.
Cherry color with brick-red and garnet shades. Aromas of dried fruit and vanilla. Good balance between fruit and oak-aging, with a persistent finish. Ideal with roast vegetables, wild fowl and lamb. Best served at 59-65 ºF.