For the perfect lunch
Maceration: Stainless steel tanks
Fermentation time: 8 days
Fermentation temperature: 25-28 ºC I 77-82 ºF
Malolactic fermentation: Yes
Ageing Process: Aged in French oak barrels for six months
Yield: 13 Ton/há
Color: Bright ruby-red.
Nose: Aromas of sour cherries, blackberries, black currants and touches of vanilla.
Palate: Balanced, with velvety tannins and a soft, elegant ending.
It goes great with salmon and tuna fish, poultry, roast beef, pasta with a soft sauce and cheeses like brie and camembert.