Cultivation
Soil: Sandy-limestone, basic pH with the peculiarity of having a high concentration of lithium ions.
Grape harvest: september 10-18 (depending on variety).
Production maximum: 7.500 kg./Ha.
Winemaking
Alcoholic fermentation: 9 days at 25º C in stainless steel tanks.
Maceration: 11 days
Aging: 12 months in american and french oak barrels.
Bottling date: august 2009.
Consumption: until 2020.
Analysis
Alcohol: 13,4 % by Vol.
pH: 3,4 / Total acidity: 5,7
Reducing sugars: 2 g./l. / TPI: 63
Anthocyanins: 290 mg./l. /CI: 30
Tasting
Very intense colour with crimson tinted legs. A wine with an entry of medium
and high smokey-oak, roasted aromas built around a complex blend
of spices, black pepper, cloves, balsamic and an intriguing mineral
background. Pleasant finish.
What to serve with
All types of meat, specially: lamb chops, venison in red wine reduction, pheasant and other game meats, grilled pork belly ribs.