Nose

Palate

captivating sweet mothfeel and a refreshing finish, with dark chocolate notes at the end.

Harvest

The summer was mostly warm, but with great thermal amplitude (very hot days followed by very cold days). Yields were relatively normal. The dry harvest season produced grapes in perfect health. With medium to high alcohol levels, and acidity slightly above average, 2019 wines tend to be fresh and elegant.

Winemaking

Manual harvest during the month of March. Manual selection of grapes upon arrival at the winery. Pre-fermentation maceration for 4 days at 10oC (50oF). Fermentation lasted 7 days at 27oC (80oF) in concrete tanks using selected and native yeasts. Post-fermentation maceration lasted 20 days. Malolactic fermentation occurred naturally in the concrete tanks. Ageing in concrete tanks for 10 months, then 4 months in bottle before being released.

Appearance

intense red colour with purple highlights.

Food Pairing

grilled meat, stews and tapas.