It
is made at controlled temperature (29ºC) and with long
maceration (30 days). Malolactic fermentation is done during
maceration and the wine rests 24 months in oak 24 months in
bottle.
Tasting
Notes:
Intense
deep red colour with glints of slow evolution. Deep and long
spicy aromas in nose. Sensation of amplitude and a silky passing,
persistent aftertaste.
To
Serve:
To
be served at 16-18ºC, it complements red meatshunting
meats, beef and spicy deer dishes.
