Vinification and maturation
Fermentation takes place from 6 to 8 days, not exceeding a temperature of 24/26 °C. Skin maceration for 2 to 4 days.
This dry and garnet colored red showcases a complex nose releasing balsamic, spicy and fruity scents. This medium-bodied wine reveals a broad texture, fleshy tanins and a medium finish.
Stews, roast chicken and semi-ripened cheeses.