Classic fermentation method, involving selective extractive enzymes, which are compatible with the active dry yeasts. Fermentation up to 30º C in the first 2/3, and lowering down to 20º C during the last 1/3. During the whole fermentative process, pumping over 2 times per day, using each time half of the volume contained in the vat. After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine. Wine is aged in American, French of Allier and Portuguese oak barrels of 225 Lt, from the best origins, for 3 months.
Aromas are intriguing with an exotic almost perfumed character along with notes of coffee and black fruits. Oak ageing has added a delicious smokiness to intense, yet soft cassis/cherry fruit. Full body, good firm structure and an extremely long, dry finish.
A superb accompaniment to fuller flavoured food such as meats, pasta etc., this wine is also delicious served without food.