Dark red, ruby color. Intense and concentrated aroma where chemical notes stand out. In the mouth, it has good volume, plenty of fruit and an enveloping finish.
Total destemming of the grapes, pre-fermentation maceration for 1 to 2 days. Alcoholic fermentation in stainless steel vats at a controlled temperature of 25oC, followed by malolactic fermentation.
Stewed meat, oven roasts, soft cheeses.