Aged in American oak for 7 months
The production is classical: vintage is made by hand, fermentation takes place under controlled conditions, and after maceration of the wine with the skins, a slow pressing is made without stirring.
With a stay of five to seven months in American oak barrels, it presents a bright red colour, with violet hues. At the nose it is intense with floral and red fruits aromas, and a hint of vanilla.
The palate is broad, tasty, spiced, with a fruity retro nasal.
Serve between 14º and 16º C.
Alcohol: 14% Vol
Reducing sugars: 1.3 g/l
Total acidity: 5,4 g/l