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Ruby red color with violet tones. Aroma of red fruits like cherries, blackberries and cassis well integrated with soft balsamic notes and spices. Round tannins, showing a distinct finish.
Mechanical harvest at night
The grapes are de-stemmed and gently crushed, being cooled down inside stainless steel tanks to a temperature of 10º C. They rest during 8 hours to allow a greater extraction of aromas from the skins without extracting too much anthocyanins and tannins. The juice is clarified and fermentation occurs at controlled temperature.