The fermentation takes place in temperature-controlled stainless steel tanks for 25 to 35 days. The wine then matures in oak barrels, where it ages for three to four years. During this phase, periodic organoleptic tastings are carried out for each individual barrel/barrique to monitor its evolution, and only after careful evaluations is the final blending decision made. Initially, the wine presents a bright red color with violet reflections, which over time evolves into a warm, enveloping garnet red hue. The alcohol content is accompanied by an excellent body structure, tannins, and aromas of ripe fruit: plums, blackberries, cherry syrup, and spices such as cinnamon and cloves, along with hints of withered violets and red roses, quinine, leather, and characteristic spices. It pairs wonderfully with red meats, feathered and furred game, or aged cheeses. Bottles should be stored horizontally in dark, dry environments at around 15°C. To fully appreciate this wine, it is recommended to serve it at a temperature of 18-20°C.
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