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BUNCH:

medium sized, nearly cylindrical, winged.

VINIFICATION / FERMENTATION:

the fruit was destemmed and macerated for 15 days in automatic wine-making vessels. Following fermentation by controlled temperature.

STYLE:

dry, aged in wooden barrels for 24 months.

DESCRIPTION:

full, grassy aroma, recalls cocoa and the tannin of toasted wood
.

GASTRONOMIC PARING:

sausages and game roasts, such as chamois, boar and sharp cheese.

TSERVING TEMPERATURE:

18° C


TECNICAL ANALYSIS:

alcohol 13% vol