Intense ruby red color. Concentrated aroma, with hints of black plum. In the mouth it is velvety, with good volume and a smooth aftertaste.
Total grape destemming, pre-fermentation maceration for 1 to 2 days. Alcoholic fermentation in stainless steel vats at a controlled temperature of 25oC, followed by malolactic fermentation.
Roasted or grilled red meat. Well-seasoned or spicy food.