Microclimate: mild with cold winters and warm summers, with showers concentrated in autumn and spring
Production Process: Manual harvest. Alcoholic fermentation with controlled temperature (22° C) for about 12-15 days. Medium maceration on the skins. Malolactic fermentation in steel vats. Refining in oak barrels for a period of 6-8 months.
Colour – ruby red;
Bouquet – winy, hints of blackberry;
Taste – sapid, dry, soft fruit
Alcoholic Gradation: 13% VOL
Serving Temperature: 18,0°C
Pairings: roasted white meat, semi-seasoned cheeses