Vinification and maturation
The grapes first underwent a pre-fermentative maceration at low temperatures so as to bring out the maximum color and aromas.
The must was then fermented in small stainless steel tanks and small ones. The wine was aged for 20 months in French oak barrels of extrafine grain (40% new oak, the rest of it with 2nd and 3rd use), then bottle aged fot 18 months. This wine can be enjoyed right away, but has great storage potential for up to 8 to 10 years.
This color is a deep red black and berries, blend with soft spicy aromas of black pepper, thyme and hints of Chilean forest. Soft tannins, firm structure, black fruit and spices, medium-high acidity, balance palate and a long finish.
This wine pairs wonderfully with spicy cuisine such as Indian, Thai, Mexican, Spanish and other more complex dishes. It can also be paired with semi-ripe cheese and strongly flavoured meat, such as boar and venison.