The grapes of the Merlot variety, harvested in September, were vinified in stainless steel vats with selected yeasts at 26oC, and then underwent a post-fermentative maceration for 3 weeks. During this process malolactic fermentation took place.
WINEMAKER’S TASTING NOTES
Color: Intense Grenade.
Aroma: Fresh to ripe red fruits, spices and vanilla.
Body: Good structure, soft and with a persistent finish.
Temperature: should be served at 18oC.
Suggestion: Serve well with grilled red meat or well-seasoned dishes.
Staged 4 months in French oak barrels.