VINIFICATION
the well-ripened grapes are harvested and vinified in red separately with maceration on the skins for about 20 days. Fermentation at a controlled temperature of 28/29°C. Frequent pumping over and delastage to have a strong dissolution of the anthocyanins leaving an intense and persistent fruit. 50% of the Merlot is aged for 8 months in large oak barrels to obtain a fresh wine with a good structure.

ORGANOLEPTIC CHARACTERISTICS
With an intense dark red color it develops aromas of fresh fruit accompanied by vegetable notes (tobacco leaf). The wine is fresh and lively with an intense flavour.

GASTRONOMIC PAIRING
It goes perfectly with all types of red meat in a special way with Cuts or Beef Steaks. Serve at 18°C