Variety: 100% Merlot.
Production: 24-hour pre-fermentation cold maceration. Fermentation at a controlled temperature of 26-27ºC with daily remontage (pumping over) and pigeage (grape stomping) during the initial stages of the fermentation. After macerating for 16 days, tha vat is bled to extract the highest quality wine just by using the force of gravity. This free-run wine then spends three months ageing in two and three-year-old French oak barrels.
Tasting notes: Red fruits of the forest notes with balsamic aromas against a lightly spiced background. Lively and structured on the palate with a pleasant aftertaste. A balance wine that does not need much time to rest in the bottle.
Pairing: Rice dishes, small game, poultry.