Cultivation
Soil: Limy and Sandy soil with a basic pH. with particularity of high levels lithium ion.
Grape harvest:from 49th to september 25th.
Production maximum: 7.500 kg./Ha.
Vinification
Alcoholic fermentation: 9 days to 25º C in stainless steel tanks.
Maceration: 12 days
Stay in cask: 12 months in american and french oak.
Bottling date: july 2008.
Consumption: until 2018.
Analysis
Alcohol: 14,1 % by Vol.
pH: 3,4/ Total acidity: 5,4
Reducing sugars: 2 g./l. / TPR: 65
Anthocyanins: 280 mg./l. /CI: 24
Tasting
The wine has a powerful nose with aromatic woods, chocolates, black plums, indian ink, licorice and lacteals. In the mouth it is tasty, full-bodied, greedy, with great balance and complexity. Long and full-bodied end.
What to serve whith
Meat stews, lamb, baked veal, small wild game, old (”curado”) cheese...