Variety: 100% Merlot.
Production: Pre-fermentation cold maceration for 24 hours. Fermentation at a controlled temperature of 23-24ºC with the daily pumping and stomping over the wine (pigeage) during the early stages of the fermentation. After a maceration of about 18 days, the deposit is bled, simply by the force of gravity, to extract the best quality wine. Briefly aged for six months in second and third year French oak barrels.
Tasting notes: Hints of red forest fruits with balsamic aromas and a light base of spices. In mouth it is vivacious, full-bodied, with a pleasant finish. A harmonious, balanced wine. To be served at a temperature of between 16º and 18ºC.
Pairing: Rice dishes, small game, poultry, pasta.